Hemp Seed Tabouli

Hemp Seed Tabouli

Recipe by The Happy Food Chef Robin Joy


  • 2 bunches parsley preferably curly, (flat ok), less 1 tablespoon for dressing

  • 1 box cherry tomatoes or 4 Romas, cut into quarters or diced

  • 1 English cucumber or 3 small Persian cucumbers diced small

  • 1 bunch spring onions or ½ red onion, less 1 tablespoon set aside for dressing

  • 1 red bell pepper, less 1 tablespoon set aside for dressing

  • ½ – ¾ cup hemp seeds

  • 1 bunch mint, less 1 tablespoon for dressing

  • Sprig of lemon balm depending on how much you have.

  • Violas for garnish if you have them

  • Microgreens if they are ready!

  • 1 avocado

  • Dressing: mix in a bowl
  • 3 – 4 cloves pressed or minced garlic

  • 1 tablespoon spring onion or red onion chopped fine

  • 1 tablespoon chopped red bell pepper

  • 1 – 2 tablespoons Tahini optional (if you want a creamy dressing you will want to use tahini)

  • 1 tablespoon fresh chopped Mint or 1 teaspoon dried mint

  • 1 tablespoon chopped parsley fresh or 1 teaspoon dried

  • Juice of 2 – 3 lemons, always better to have extra!

  • Equal amount of olive oil and/or toasted sesame oil to amount of lemon juice

  • Salt and pepper to taste

  • Touch of honey to taste


  • Toss salad with enough dressing to cover and mix well but not too soaking wet.
  • Place over a small bed of micro greens and then top off with cubes of avocado and a few Johnny Jump ups, and a few sprigs of mint.

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