Vegan Chicken Salad Recipe

Introduction

This Vegan Chicken Salad is a delicious and easy plant-based alternative to traditional chicken salad. Made with chickpeas and slivered almonds, it’s packed with texture and flavor, perfect for sandwiches, salads, or as a snack.

Ingredients

• 1/2 cup raw slivered almonds
• 15 ounce can chickpeas, drained and rinsed
• 2 celery ribs, diced small
• 1/2 cup red grapes, halved
• 1/4 cup dried cherries
• 1/2 cup vegan mayo
• 1 tablespoon lemon juice, from about 1/2 lemon
• Salt and pepper to taste

Instructions

1. Step 1: In a food processor, pulse the slivered almonds a few times until crumbly, but not powdered or pasty.
2. Step 2: Add the drained and rinsed chickpeas to the food processor with the almonds and pulse a few times until flaky, leaving a few beans whole without overprocessing.
3. Step 3: Transfer the almond and chickpea mixture to a large bowl and mix in the diced celery, halved grapes, dried cherries, vegan mayo, lemon juice, and salt and pepper to taste.
4. Step 4: Refrigerate the salad until ready to serve. It will keep well in the refrigerator for up to 5 days.
5. Step 5: Serve on croissants or bread with lettuce, on a salad, or with crackers. Enjoy!

Tips & Variations

• If you don’t have a food processor, finely chop the almonds with a large knife and mash the chickpeas with a potato masher or fork until flaky, then mix in the other ingredients.
• For an almond allergy, substitute cashews, pepitas, or sunflower seeds to add a nice crunch.
• This salad works great with homemade vegan cashew mayo, store-bought vegan mayo, tofu mayo, or even plain vegan yogurt for a lighter option.

Storage

Store the vegan chicken salad in an airtight container in the refrigerator for up to 5 days. For best flavor and texture, gently stir before serving. Serve chilled or at room temperature. Reheat is not recommended as it is best enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad without a food processor?

Yes, simply finely chop the almonds by hand and mash the chickpeas with a fork or potato masher until flaky. Then mix all ingredients together as directed.

What can I use instead of almonds?

If you have a nut allergy or prefer a different crunch, substitute almonds with cashews, pumpkin seeds (pepitas), or sunflower seeds. Each adds a unique texture and flavor.

Vegan Chicken Salad Recipe

Print Recipe

★★★★★

4.8 from 107 reviews

This Vegan Chicken Salad is a delicious, plant-based alternative to traditional chicken salad, featuring chickpeas and slivered almonds for a flaky, crunch-filled texture. Sweet red grapes and dried cherries add a burst of flavor, while vegan mayo and lemon juice provide creaminess and a tangy finish. Perfect for sandwiches, salads, or as a snack, this versatile recipe is easy to prepare and keeps well in the refrigerator for up to 5 days.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Blending
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Salad Base

• 1/2 cup raw slivered almonds
• 15 ounce can chickpeas, drained and rinsed

Mix-ins

• 2 celery ribs, diced small
• 1/2 cup red grapes, halved
• 1/4 cup dried cherries

Dressing

• 1/2 cup Vegan Mayo
• 1 tablespoon lemon juice (from about 1/2 lemon)
• Salt and pepper to taste

Instructions

1. Pulse almonds: In a food processor, pulse the slivered almonds a few times until crumbly, ensuring they do not turn into powder or paste.
2. Process chickpeas: Add the drained and rinsed chickpeas to the food processor with the almonds, and pulse a few times until the mixture is flaky, leaving some chickpeas whole; avoid over-processing to prevent a pasty texture.
3. Combine ingredients: Transfer the almond and chickpea mixture to a large bowl and add the diced celery, halved grapes, dried cherries, vegan mayo, lemon juice, and salt and pepper to taste. Mix thoroughly until well combined.
4. Chill and serve: Refrigerate the salad until ready to serve. It can be kept in the refrigerator for up to 5 days. Serve on croissants or bread with lettuce, as a salad topping, or with crackers. Enjoy!

Notes

• If you do not have a food processor, finely chop the almonds with a large knife, then mash the chickpeas with a potato masher or fork until flaky before mixing all ingredients together. Though this method is a bit more labor-intensive, it works well.
• If allergic to almonds, you can omit them or substitute with cashews, pepitas, or sunflower seeds to maintain a crunchy texture.
• This recipe pairs best with homemade Vegan Cashew Mayo, but store-bought vegan mayo or tofu mayo are good alternatives. Plain vegan yogurt can also be used as a creamy dressing base.

Keywords: vegan chicken salad, chickpea salad, plant-based salad, vegan mayo salad, dairy-free chicken salad alternative, healthy vegan recipes