Tabbouleh Salad With Hemp Seed Oil Dressing

Traditionally, tabbouleh is made using bulgar wheat with tomatoes, onions, parsley and mint. In some regions there will be more parsley than bulgar in the salad. The salad dressing is part of the seasoning and usually uses olive oil as the base.


Head straight on to the recipe for Tabbouleh ♥

I spent some time in Israel when I was a teenager and I do not remember ever eating tabbouleh while I was there. I can recall a lot of great felafels, plenty of fresh cucumber with the best cream cheese I have ever tasted. That with the most delicious yoghurt and halva seems to have made up my food diet. I recall drinking a fair bit of Arak as well, but that is a story for another day. My first memory of tabbouleh was when I visited Australia. I can remember it being full of coriander, a herb I did not really like at the time. But I loved the freshness of the salad itself. I had it again when in Dubai and here I suspect I ate the first dish prepared in a traditional way. This was full of parsley and raw onions and delicious.

Today’s inspiration ♥ Recipe For Tabbouleh ♥ can be found on Lavender and Lime Click To Tweet

Since then I have gone off raw onions. Dave does not like them at all, and my taste buds have changed to be more in line with his. When I was tasked by Lemcke Fine Oils to make use of their new Hemp Seed Oil I immediately thought of tabbouleh. The dressing is an integral part of making the flavours meld. This cold pressed oil is green in colour and has a slightly nutty flavour. Perfect for the tabbouleh. It is also of great nutritional value being high in essential fatty acids. I have not made a traditional salad as I have left out the raw onions and substituted them with cucumbers. They remind me of the Middle East and seemed appropriate for my dish.

Hemp Seed Oil Dressing For My Tabbouleh
Hemp Seed Oil Dressing

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5 from 2 votes

Tabbouleh With Hemp Seed Oil Dressing

This is my take on a traditional Middle Eastern Mezze Dish
Recipe Category: Salad, Vegetarian
All Rights Reserved: an original recipe from Lavender and Lime


for the tabbouleh

  • 60 mls bulgar wheat
  • 180 mls water
  • Pinch of salt
  • 6 baby tomatoes quartered
  • Half a Mediterranean cucumber cut in half and thickly sliced
  • 30 g flat leaf parsley finely chopped
  • 10 g mint finely chopped
  • 2.5 mls baharat
  • Finely grated zest of 1 lemon
  • Salt and freshly ground black pepper to season

for the dressing

  • 60 mls lemon juice
  • 90 mls hemp seed oil
  • 2.5 mls sumac
  • Salt and freshly ground black pepper to season

to serve


for the tabbouleh

  • Place the bulgar, water and a pinch of salt into a sauce pan
  • Bring to the boil and then cover with a lid
  • Turn the heat off and leave to steam for 45 minutes
  • Place the bulgar into a bowl and add the tomatoes, cucumber, parley and mint
  • Stir to combine before adding the baharat and zest

for the dressing

  • Place the juice and oil into a jug and add the sumac
  • Whisk to combine and then season to taste

for the salad

  • Pour as much dressing as you want over the salad
  • Mix and then season to taste
  • Set aside in the fridge for at least 30 minutes to let the flavours develop
  • Garnish with the pomegranate arils and beetroot gel (if using)
  • Serve with extra salad dressing on the side

Disclosure: I was provided a selection of oils to use in a recipe of my own choice. This post is in line with my blogging policy.

Inspiration published on Lavender and Lime November

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17 thoughts on “Tabbouleh Salad With Hemp Seed Oil Dressing

  1. Well that sounds like an adventure! I don’t ever recall seeing tabbouleh with coriander in Australia so you must have struck a chef that was free wheeling. Coincidentally, I made a similar recipe today for a lunch but as I had no cracked wheat, I used giant or ‘Israeli’ couscous and will be writing about it soon. I am can imagine that the hemp oil would be a deliciously nutty foil against the acid in the dressing.

  2. Coriander in tabbouleh does sound unusual (and I am Australian). Love your little beet gels. Add such pops of colour!

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