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Grain-free Tabbouleh with Chickpeas

by November 9, 2017

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

Ingredients

Salad
  • 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
Dressing

Instructions

  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.

Nutrition Information Per Serving

Calories:

240

Calories from Fat:

148.5

Total Fat:

16.5 g

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

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

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