In one lonely corner of my pantry sits a blue basket filled with bags I pick up at expos or the market. You know, things like chia seeds, no-coffee “coffee,” random protein powders and hemp seed. I like hemp seed, it’s just not in my regular repertoire of ingredients. But, that may now change…
This month’s Recipe ReDux theme is Spring Cleaning.
Go through your pantry, cupboards, freezer, or fridge; what ‘treasures’ have you found? Pick an ingredient/spice/condiment that’s been hanging out for a while and give it the attention it needs. Share a healthy recipe made using your new-found pantry prize.
Remembering a delicious hemp seed tabbouleh I made for a food allergy workshop last year, I grabbed that bag of hemp seed and decided to re-create the dish. I love traditional tabbouleh (or tabouli, however you spell it) with cracked wheat (which is also sitting in my pantry). But, my patience (or lack, thereof) for letting the wheat soak is the reason that box of cracked wheat has been sitting in the pantry, untouched.
So, here’s my take on the new, easy tabbouleh. This 7-ingredient springtime salad is so easy to make that it calls for the shorter name. And between the hemp seeds and the chickpeas, this Top 8 allergen-friendly salad is protein-packed. Perfect for springtime lunch or summer picnics.
- 1/2 cup hemp seeds
- 1/2 cup cucumber, chopped
- 1/2 cup cherry tomatoes, chopped
- 1/2 cup curly parsley, chopped
- 1/2 cup chickpeas
- 1.5 Tbsp olive oil
- 1 Tbsp. freshly-squeezed lemon juice
- Dash of salt
- Mix all ingredients together in large bowl. Makes 2 servings.
PLEASE SHARE: If you make this recipe, please share your thoughts and photos with me. I’d love to hear from you!
And, please check out the recipes from my fellow Recipe ReDux’ers. You’re sure to find something mouth-watering below!