We’ve officially entered Farmers’ Market season, which means an abundance of deep red strawberries, perfectly ripe tomatoes, and an abundance of fresh, organic herbs that I’ll inevitably overbuy and scramble to not waste. I’ve done this every summer since the beginning of time, which is wildly frustrating and also leads to some of the happiest accidents - like this favorite-among-friends hemp seed tabouli. It’s cool, crisp, and an incredibly refreshing dish on these longer, sunnier days. High in vitamins A, B, C, and K from the parsley and rich in antioxidants from the tomatoes, this tabouli is a nutritional power house, and using hemp seeds instead of bulgar wheat makes it friendly for our gluten-free friends.

It’s a pretty forgiving dish, so if you like a little more mint, or a little less salt, go for it! I’d encourage you to use the best tomatoes you can find, as well as fresh lemon juice. If you’re not into squeezing lemons yourself, just make sure you buy a quality brand, like this one or this one.

hemp seed tabouli
makes about 3 1/2 - 4 cups

2 cups fresh parsley, chopped
1 cup fresh mint leaves, chopped
2-3 medium heirloom tomatoes
2/3 cup hemp seeds
3 Tbs fresh lemon juice
1/4 tsp sea salt, plus more to taste

1) Mix all ingredients together in a large bowl. Taste, and add salt, if needed.

2) Enjoy!

hemp seed tabouli
makes about 3 1/2 - 4 cups

2 cups fresh parsley, chopped
1 cup fresh mint leaves, chopped
2-3 medium heirloom tomatoes
2/3 cup hemp seeds
3 Tbs fresh lemon juice
1/4 tsp sea salt, plus more to taste

1) Mix all ingredients together in a large bowl. Taste, and add salt, if needed.
2) Enjoy!