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Gluten-Free Tabbouleh with Millet and Hemp Hearts

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Description

This gluten-free tabbouleh is a fresh, nourishing twist on the classic Middle Eastern salad — completely free of gluten, lectins, and nightshades. Made with nutty millet, protein-rich hemp hearts, and vibrant herbs and vegetables, it delivers all the bright, zesty flavors of traditional tabbouleh in a gut-friendly way. It’s quick to prepare and perfect for a light lunch, a refreshing side, or a wholesome dinner.

Ingredients

  • 1 cup cooked millet
  • 1/4 cup hemp hearts 
  • 1/2 cup of flat parsley, finely chopped
  • 1/4 cup of fresh mint leaves, finely chopped
  • 6–7 red/European radishes, finely chopped
  • 2 spring onions/scallions, finely chopped
  • 1/4 cup of finely chopped olives (use a mix of Kalamata/green for more flavor)
  • 1/2 teaspoon cumin powder
  • zest from one organic lemon
  • juice from one organic lemon (or to taste)
  • 3 tablespoons extra virgin olive oil 
  • salt and pepper to taste

Instructions

  1. Cook the millet first. For a fluffy millet grain, perfect for a salad, I recommend using the pressure-cooking method. See post (above) or notes (below) for details. 
  2. In a large bowl, combine the cooked and cooled millet with the hemp hearts, and fluff with a fork. This will prevent the millet from clumping.
  3. Finely chop the rest of the ingredients and add them to the millet and hemp bowl. 
  4. Add the lemon zest, lemon juice, cumin, and extra virgin olive oil and combine well. Season with salt and pepper to taste. Adjust with more lemon juice if needed.
  5. You can serve it immediately, but I prefer to let it cool in the fridge for half an hour before serving. 

Notes

How to pressure-cook millet — Rinse well and drain one cup of millet. Add it to the pressure cooker, top it with two cups of water (or a little bit less, if the millet is already well hydrated), and pressure cook for 8 minutes. Allow the pressure to release naturally, then remove the lid and fluff with a fork. Transfer to a large bowl and allow it to cool completely before using it for cold salads. You can use the leftover cooked millet to make other salads or to make millet porridge. 

Find it online: https://creativeinmykitchen.com/tabbouleh-with-millet-and-hemp-hearts/