Tomatoless and Wheatless Tabbouleh (Parsley Salad)

1. 1

   Chop up the parsley either by hand or processor (I actually used kichen shears, next time will try the processor)and put into bowl.

2. 2

   Add juice of the one lemon - you may even use two.

3. 3

   Try to get fresh lemons instead of the bottled kind, the extra zing is great.

4. 4

   Add the 1 TB Olive Oil.

5. 5

   I always try to get away the least amount of oil.

6. 6

   You may want to add a bit more if your parsley bunch is quite large.

7. 7

   However, stir it up first, as a little oil goes a long way.

8. 8

   Cut up the pepper, add it inches.

9. 9

   Add Hemp seeds, pine nuts and capers.

10. 10

    The capers give it a nice saltyness, no need to add any salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.