Grain-free Tabbouleh with Chickpeas

Grain-free tabbouleh that uses cauliflower in place of grains and pumps up the protein content with hemp seeds and chickpeas.

Eating Style: Candida Friendly, Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves: 4



  • 1 small head organic cauliflower, pulsed in food processor to yield 3 cups
  • 2 cups cooked chickpeas
  • ½ cup hemp seeds
  • 1 cup packed fresh curly parsley, thick stems removed and minced
  • ½ cup packed fresh cilantro, thick stems removed and minced
  • 1 cup chopped tomatoes, about 3 medium tomatoes
  • 5 large green onions, chopped



  1. Break up cauliflower into small florets. Place in food processor and pulse until broken down to the size of couscous. Place in a large bowl.
  2. Place all other salad ingredients in with the cauliflower. Set aside.
  3. Combine dressing ingredients in a blender and blend until smooth. Pour over the veggies, adjust salt and pepper to taste.

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Nutrition Information Per Serving

  • Calories: 240
  • Calories from Fat: 149
  • Total Fat: 16.5
  • Saturated Fat: 2.2 g
  • Sodium: 153 mg
  • Carbs: 14.9 g
  • Dietary Fiber: 5.8 g
  • Net Carbs: 9.1 g
  • Sugars: 4.2 g
  • Protein: 10.4 g