My favorite Tabbouleh with Almonds uses almonds, parsley, and mint and much less bulgur wheat to make a more carb-conscious version of Tabbouleh Salad! And the almonds add a delightful crunch to this classic Middle Eastern salad; enjoy! 

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Kalyn's Tabbouleh with Almonds close-up photo of finished salad in a bowl

Before I became more focused on carb-conscious eating, this Tabbouleh (also spelled Tabbouli and Tabouli) is something I would often take to pot-lucks and summer barbecues, and among my friends it got the name Kalyn’s Tabbouleh with Almonds because people would ask each other, “Have you tried Kalyn’s Tabbouleh with Almonds?” And even though I always used a pre-seasoned tabbouleh mix for the bulgur part in my Tabbouleh recipe, years ago I had a woman from Lebanon come to a party at my house, and she went crazy over my version.

Tabbouleh is another one of those classic middle eastern recipes that I loved from the first time I tasted it. Many people like tomatoes or cucumbers in Tabbouleh, but this combination is the one I make over and over. Of course, you can add tomatoes and cucumbers if you prefer, which would make even more lower-carb ingredients in proportion to the bulgur. And definitely bulgur wheat won’t work for gluten-free diets, but you can make Tabbouleh with quinoa, and that gluten-free version is also delicious.

What ingredients do you need for this recipe?

Kalyn's Tabbouleh with Almonds photo of jar with Tabbouleh mix

You can tell this is a long-time favorite, because for years I would buy the mix in bulk and I had the recipe written on the lid of the jar.  I always bought the mix from Smith’s Marketplace, but last time I went to get it, it had disappeared from the bulk foods. Now I just buy a box mix and dump it into my jar!

Kalyn's Tabbouleh with Almonds process shpts collage

How to make this recipe:

(Scroll down for complete recipe with nutritional information.)

  1. This Fantastic Foods Tabouli Salad Mix (affiliate link) is the one I use most often these days (and no, they are not paying me to write about it, just in case you’re wondering.)
  2. Mix the dried tabouli mix with water, olive oil, and lemon juice and let it stand for a couple of hours, until the liquid and oil is absorbed.
  3. After a few hours fluff the Tabbouleh with a large spoon or fork.
  4. Coarsely chop the fresh parsley and fresh mint; I like a generous amount.
  5. Then stir in the slivered almonds, and season with Spike Seasoning (affiliate link) and Vege-Sal (affiliate link) to taste.
  6. Tabbouleh will keep in the fridge for a day or two, but it’s definitely best the day you make it when the herbs are still fresh.
  7. I love this photo of a Middle Eastern salad, in a bowl from Turkey, with forks from Kenya, and a placemat from Thailand!

Kalyn's Tabbouleh with Almonds thumbnail image of salad in bowl

Make it a Meal:

Kalyn’s Tabbouleh Salad with Almonds would taste great with Very Greek Grilled Chicken. You could add Middle Eastern Tomato Salad (another recipe favorite!) for the perfect combination to go with it.

More Versions of Tabbouli, Tabouli, or Tabbouleh!

Quinoa Tabbouleh Salad from Kalyn’s Kitchen
Tabbouleh from David Lebovitz
Turkish Tabbouleh from Almost Turkish Recipes

Tabbouleh with Almonds
Yield: 6 servings

Tabbouleh with Almonds

Prep Time 2 hours 20 minutes
Total Time 2 hours 20 minutes

My favorite version of Tabbouleh Salad is made with almonds, mint, and parsley, and much less bulgur wheat than traditional Tabbouleh.


  • 1 cup Fantastic Foods Tabouli mix (See Notes)
  • 7/8 cup water
  • 1/4 cup olive oil
  • 1 T fresh lemon juice
  • 1 cup finely chopped fresh parsley (measure after chopping)
  • 1/2 cup finely chopped fresh mint (measure after chopping)
  • 1 cups slivered almonds (more or less, to taste)
  • 2 tsp. Spike Seasoning (see notes)
  • Vege-Sal or salt to taste


  1. Mix dry tabbouleh mix, water, olive oil, and lemon juice in a container with a lid and let sit in refrigerator several hours.
  2. When ready to make salad, wash parsley and mint in salad spinner.
  3. Then chop finely with large chef’s knife or in food processor.
  4. Mix mint and parsley into tabbouleh mixture.
  5. Stir in almonds, Vege-Sal and Spike (affiliate links).
  6. This Tabbouleh Salad with Almonds will keep for 1-2 days in refrigerator, but best eaten fresh. (After it’s been in the fridge I sometimes add a little more olive oil and Spike to perk it up.)


Fantastic Foods Tabouli Salad Mix (affiliate link) is the one I use now, or use bulk mix from the health food store if you're lucky enough to find it. Spike Seasoning (affiliate link) is highly recommended; I would never leave that out. Use another all-purpose seasoning blend if you don't have Spike.

Recipe created by Kalyn.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 260Total Fat: 17.5gSaturated Fat: 1.9gTrans Fat: 0gUnsaturated Fat: 15.5gCholesterol: 0mgSodium: 926mgCarbohydrates: 22.2gFiber: 5.6gSugar: 1.4gProtein: 6.4g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
make Tabbouleh with quinoa, which would be much higher in protein, although this would probably still be too high in carbs for strict low-carb eating plans.

Find More Recipes Like This One:
Use Salad Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
Kalyn’s Tabbouleh with Almonds was updated with new photos and step-by-step instructions, July 2016 and the recipe was updating and improved with nutritional information May 2020.

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