This low-carb version is not quite as good as the original version of this Middle Eastern classic bulghur wheat salad. But it sure is better than not being able to eat tabouleh with my hummus at all! If your diet allows, this is great with a low-carb bread like this one. This recipe is Atkins Phase 1 Induction friendly.
Hemp seed hearts are very low in carbs and if substituted for the cauliflower as noted in the recipe below, Will taste even MORE like real tabouleh. But I had not yet discovered hemp hearts when I created this recipe and posted it here on the blog. 🙂 Here’s some great info on this nutritious food: http://www.livestrong.com/article/154639-what-are-the-benefits-of-eating-hemp-hearts/
¼ c. coarsely chopped fresh mint
1 finely minced green onion
1 c. grated/riced raw cauliflower (or 1/2 c. hemp hearts)
2 seeded plum tomatoes, chopped
1 T. fresh lemon juice
½ clove minced garlic
4 T. extra virgin olive oil
pinch salt and black pepper
DIRECTIONS: Grate or process cauliflower to tiny grains and place in mixing bowl. Seed and chop tomatoes. Add all remaining ingredients and stir. Can serve at room temperature or chill.
VARIATION: Use ½ c. hemp hearts instead of the grated cauliflower for a grainy taste.
NUTRITIONAL INFO: Makes 4 servings, each with:
13.85 g fat
5.73 g carbs, 2.48 g fiber, 3.25 NET CARBS
1.9 g protein
27 mg sodium