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    You are in: Home / Recipes / Tomatoless and Wheatless Tabbouleh (Parsley Salad) Recipe
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    Tomatoless and Wheatless Tabbouleh (Parsley Salad)

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Sealy's Note:

    I love tomatoes, but unfortunately, they don't love me, I break out into eczema if I eat them. So whenever I am at a Middle Eastern restaurant chowing down on Falafels I am wistfully looking over at the tabbouleh wishing I could have some of those fresh greens. Well today I finally made something from scratch and my imagination that is worthy of being posted! (At heart, I am not a very good cook -- this must have been a fluke) This recipe below not only has no tomoatoes, but no wheat as well, another one of my allergies. (Sometimes I feel as if I am falling apart! :))

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    Units: US | Metric


    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. Try to get fresh lemons instead of the bottled kind, the extra zing is great.
    3. 3
      Add the 1 TB Olive Oil. I always try to get away the least amount of oil. You may want to add a bit more if your parsley bunch is quite large. However, stir it up first, as a little oil goes a long way.
    4. 4
      Cut up the pepper, add it inches.
    5. 5
      Add Hemp seeds, pine nuts and capers. The capers give it a nice saltyness, no need to add any salt.

    Ratings & Reviews:


    Nutritional Facts for Tomatoless and Wheatless Tabbouleh (Parsley Salad)

    Serving Size: 1 (162 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 158.7
    Calories from Fat 118
    Total Fat 13.2 g
    Saturated Fat 1.4 g
    Cholesterol 0.0 mg
    Sodium 412.0 mg
    Total Carbohydrate 10.5 g
    Dietary Fiber 3.6 g
    Sugars 3.8 g
    Protein 3.6 g

    The following items or measurements are not included:

    hemp seeds

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