Tomatoless and Wheatless Tabbouleh (Parsley Salad)

• 1 bunch fresh parsley
• 1 red pepper
• 2 tablespoons hemp seeds
• 2 tablespoons pine nuts
• 1 lemon, juice of
• 1 tablespoon extra virgin olive oil
• 3 tablespoons capers

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

parsley, red pepper, hemp seeds, nuts, lemon, extra virgin olive oil, capers

Taken from www.food.com/recipe/tomatoless-and-wheatless-tabbouleh-parsley-salad-214367 (may not work)