Grain-free hemp tabbouleh recipe

Ingredients

• 1 cup (165 g) cooked chickpeas
• ½ packed cup (20 g) flat-leaf parsley leaves
• ½ packed cup (20 g) fresh mint leaves
• ⅓ cup (45 g) raw pine nuts
• ⅓ cup (45 g) hemp seeds
• 1 small red onion, sliced
• 1 organic grated lemon zest
• 4 to 5 medium heirloom tomatoes (about 1½ pounds / 700 g) in different colors Cold-pressed
• olive oil, for serving
• Flaky sea salt, for serving

• 2 tablespoons cold-pressed olive oil
• 1 tablespoon freshly squeezed lemon juice
• 1 garlic clove, minced
• ½ teaspoon pure maple syrup or raw honey
• Pinch of fine sea salt

1. In a food processor, pulse the chickpeas until grain-size. Put them in a large bowl. Finely chop the parsley and mint leaves, and add the herbs to the chickpeas.
2. Toast the pine nuts in a dry skillet over medium heat until golden and fragrant, about 5 minutes. Immediately remove the pine nuts from the pan and transfer them to a plate to cool completely.
3. Add the cooled pine nuts, hemp seeds, sliced onion, and lemon zest to the chickpea mixture.
Make the Dressing
4. Whisk the olive oil, lemon juice, garlic, maple syrup, and salt together in a small bowl. Pour this over the salad, tossing to combine.
5. Slice the tomatoes into thick steaks and arrange them on individual plates. Drizzle with a little olive oil and sprinkle with flaky salt. Spoon the tabbouleh salad over the tomatoes, and serve.