High-Protein Vegan Buckwheat Tabbouleh
This vibrant high-protein vegan tabbouleh combines nutty buckwheat, hearty lentils, and crunchy sunflower seeds with crisp vegetables and fresh herbs. A zesty lemon-garlic dressing brings everything together, making it a refreshing and nourishing dish perfect for warm-weather meals.
Ingredients
Base:
- ⅔ cup buckwheat
- ½ cup sunflower seeds
- 1 14-ounce can brown lentils, drained
- ½ cucumber diced
- 5 ½ ounces cherry tomatoes diced
- ½ small red onion diced
- 1 ounce curly or flat-leaf parsley chopped
- ½ ounce mint leaves chopped
- 6 tablespoons shelled hemp seeds
Dressing:
- 3 tablespoons olive oil
- Juice of 1 lemon
- 1 garlic clove grated
- Pinch of salt
Instructions
- Bring a pot of salted water to a boil. Add the buckwheat and cook according to package directions. Once done, drain and set aside.
- In a dry skillet over medium heat, add the sunflower seeds. Stir frequently while toasting for about 8-10 minutes until golden and fragrant. Remove from heat and let cool.
- In a small jar or bowl, whisk together the olive oil, lemon juice, grated garlic, and salt to create the dressing. Shake or stir well to combine.
- In a large mixing bowl, combine the cooked buckwheat, drained lentils, diced cucumber, cherry tomatoes, red onion, parsley, mint, and hemp seeds.
- Drizzle the dressing over the salad and toss everything together until evenly coated. Serve immediately and enjoy!
Nutrition
Protein: 25g
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