Vegan Chicken Salad Recipe
Introduction
This Vegan Chicken Salad offers a delightful plant-based twist on a classic favorite. Combining crunchy almonds, chickpeas, and sweet fruits, it’s perfect for a quick lunch or light dinner. Ready in just 15 minutes, it’s easy, flavorful, and satisfying.
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
- Step 1: In a food processor, pulse the slivered almonds a few times until crumbly but not powdery.
- Step 2: Add the drained chickpeas to the food processor with the almonds. Pulse a few times until the mixture is flaky, leaving some chickpeas partially whole to avoid a paste texture.
- Step 3: Transfer the almond and chickpea mixture to a large bowl. Stir in the diced celery, halved grapes, dried cherries, vegan mayo, lemon juice, and salt and pepper to taste.
- Step 4: Refrigerate the salad until ready to serve. It pairs well with croissants, bread, salads, or crackers. Enjoy!
Tips & Variations
- Toast the almonds lightly before pulsing for extra flavor and crunch.
- Substitute dried cranberries or raisins if you don’t have dried cherries on hand.
- Add chopped fresh herbs like dill or parsley for a fresher taste.
- Use vegan yogurt instead of mayo for a tangier, lighter version.
Storage
Store the vegan chicken salad in an airtight container in the refrigerator for up to 5 days. Stir well before serving, and enjoy it chilled or at room temperature. Avoid freezing, as the texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad without a food processor?
Yes, you can roughly chop the almonds and mash the chickpeas with a fork or potato masher, though the texture may be less flaky and uniform.
Is this salad suitable for meal prep?
Absolutely. It holds up well in the fridge for several days, making it an excellent option for make-ahead lunches or snacks.
Print
Vegan Chicken Salad Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Vegan Chicken Salad is a delicious and healthy plant-based alternative to traditional chicken salad, featuring a crunchy almond and chickpea base combined with fresh celery, sweet grapes, and dried cherries, all bound together with creamy vegan mayo and a hint of lemon. Perfect for sandwiches, salads, or as a snack with crackers, it comes together in just 15 minutes and keeps well for up to 5 days.
Ingredients
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 & Seasoning
- 1/2 cup vegan mayo
- 1 tablespoon lemon juice, from about 1/2 lemon
- Salt and pepper to taste
Instructions
- Pulse almonds: In a food processor, pulse the slivered almonds a few times until they become crumbly but not powdered. This creates a nice texture that mimics chicken pieces.
- Add chickpeas: Add the drained and rinsed chickpeas to the food processor with the almonds. Pulse a few more times until the mixture is flaky with some chickpeas still whole, avoiding over-processing to prevent it from becoming pasty.
- Combine ingredients: Transfer the almond and chickpea mixture to a large bowl. Mix in diced celery, halved red grapes, dried cherries, vegan mayo, lemon juice, and salt and pepper to taste. Stir well to combine all flavors.
- Chill and serve: Refrigerate the salad until ready to serve, allowing flavors to meld. It can be served on croissants or bread with lettuce, on a leafy salad, or alongside crackers. Store leftovers in the refrigerator for up to 5 days.
Notes
- Be careful not to over-process the almonds and chickpeas to maintain a flaky texture.
- Feel free to substitute vegan mayo with your preferred plant-based mayonnaise alternative.
- This salad keeps well for up to 5 days refrigerated, making it great for meal prep.
- Serve with fresh greens or your favorite bread to enhance the meal.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Blending
- Cuisine: American
Keywords: Vegan chicken salad, plant-based chicken salad, chickpea salad, vegan lunch, dairy-free salad, quick vegan recipe
