Tomatoless and Wheatless Tabbouleh (Parsley Salad)

“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! :))”

Ingredients Nutrition


  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. 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. 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. Cut up the pepper, add it inches.
  5. Add Hemp seeds, pine nuts and capers. The capers give it a nice saltyness, no need to add any salt.

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