• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Diet Type
  • Dinner
  • About
    • Contact

Sunglow Kitchen logo

menu icon
go to homepage
  • Recipes
  • Diet Type
  • Dinner
  • About
  • Contact
    • Email
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Diet Type
    • Dinner
    • About
    • Contact
    • Email
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Vegan Recipes

    Published: May 16, 2022 · Modified: Feb 1, 2023 by Petranka · This post may contain affiliate links.

    The BEST Vegan Chicken Salad Recipe

    Jump to Recipe Print Recipe
    A collage of photos of vegan chicken salad with text overlay "Easy Vegan Chicken Salad". A photo of vegan chicken salad in a white bowl with text overlay "Easy Vegan Chicken Salad". A photo of vegan chicken salad sandwhich with text overlay "Easy Vegan Chicken Salad".

    This Vegan Chicken Salad Recipe is quick and easy to make, and is ready in just 10 minutes! It's creamy, refreshing, and perfect for sandwiches for an easy summer meal!

    Two vegan chicken salad sandwiches on top of each other, placed on a wooden cutting board with a piece of parchment paper.

    I don't say this lightly, this vegan chicken salad recipe is truly the BEST! It has crunchy celery, sweet and juicy grapes, and fresh dill, which gives it so much texture and flavor.

    My vegan version of the classic chicken salad includes chickpeas, but I have also included more variations below.

    This salad is perfect for spring and summer picnics, potlucks, and barbeques! Enjoy with bread, vegan flour tortillas, and even homemade bagels.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients and Notes
    • How to Make Vegan Chicken Salad
    • Expert Tips
    • Substitutions
    • Serving Suggestions
    • Storage
    • More Vegan Summer Recipes
    • 📖 Recipe
    • Food safety

    Why You'll Love This Recipe

    • Great for meal prep. This salad can last up to 5 days in your fridge and doesn't need to be reheated, which makes it perfect for eating on the go when you need to.
    • Takes 10 minutes to make. All you have to do is blend the chickpea and almonds in the food processor, then mix everything into a bowl, and that's it!
    • Made primarily with whole foods! Despite the mayo, this salad is still healthy, high in fiber, and plant-based protein.

    Ingredients and Notes

    See the recipe card below for exact measurements.

    • Flaked almonds: You can also use slivered almonds. If you want to make this recipe nut-free, use sunflower seeds or pumpkin seeds instead.
    • Scallions: You can also use red onion.
    • Mustard: Dijon mustard is best here.
    • Vegan mayonnaise: I am using a store-bought one but you can also use homemade vegan mayo.
    • Chickpeas: I am using canned chickpeas to make this recipe quick and easy, but you can also cook your own chickpeas from scratch.
    Gathered ingredients for making vegan chicken salad with text overlay on each ingredient.

    How to Make Vegan Chicken Salad

    Step 1: Blend almonds

    To a food processor, add the flaked almonds and pulse for 10 seconds to roughly chop them.

    Step 2: Blend chickpeas

    Add the chickpeas and pulse for a few more seconds, until well combined and roughly chopped. Don't over-blend, you want to have some texture!

    Flaked almonds in a food processor bowl,
    Flaked almonds and chickpeas in a food processor bowl.

    Step 3: Add salad ingredients to a bowl

    Add the chickpea mixture to a large bowl, alongside the remaining ingredients- diced celery stalks, red grapes, dill, scallions, mustard, lemon juice, salt, and black pepper.

    Step 4: Mix and serve

    Mix until everything is well combined. Taste and adjust the flavor if needed, adding more salt or lemon juice to taste.

    We like to refrigerate the salad for at least 2 hours and serve it cold but you can eat it right away.

    A mixing bowl filled with all of the ingredients for vegan chicken salad,
    Vegan chickpea salad in a clear mixing bowl with a wooden spoon in it.

    Expert Tips

    • Don't over-blend the mixture. I mentioned it above, but I also wanted to include it here because it's a key step. You don't want to blend the chickpeas with the almonds until they turn into a paste, just a rough chop.
    • Finely slice the green onions and celery. This way you won't have big chunks of either. If your grapes a too big, you can quarter them.
    • Try it the next day! This vegan chicken salad tastes even better the next day when it has had the time to chill in the fridge.
    • To make this recipe without a blender, simply use a potato masher to mash the chickpeas and roughly chop the almonds with a sharp knife.

    Substitutions

    • Soy curls: You'll need to dehydrate the soy curls in some vegetable broth, then drain them and add them to the bowl with the rest of the ingredients.
    • Tofu: Press your tofu for at least 1 hour by wrapping it in a clean kitchen towel and placing a few heavy objects on top. Then, using your hands, break it down into medium-sized pieces.
    • Seitan: Chop it into small pieces or shred it with a fork if possible.
    • Jackfruit: If you want to use jackfruit you will need to cook and season it first to give it flavor. I suggest you try this vegan shredded chicken.
    • Mock meat: To make a mock chicken salad, you can use store-bought vegan chicken strips.
    • Cashew cream: If you don't want to use mayo or want to make your salad healthier, use cashew cream for the creamy dressing.
    • Dried herbs: Despite the fresh dill, poultry seasoning, parsley, cilantro, or other fresh herbs are a nice addition here. 

    Serving Suggestions

    Our favorite way to serve this salad is between two slices of bread and a piece of lettuce for a delicious and refreshing sandwich.

    You can also stuff it into lettuce leaves and make lettuce wraps with it, or stuff It into pitta and make pita wraps.

    If you want to serve it as a side dish, you can serve it next to tofu steaks, vegan burgers, cajun fries, or cauliflower wings.

    To eat it as a snack, serve this vegan chicken salad next to crackers or pita chips.

    Vegan chicken salad served in a white bowl.

    Storage

    Store the salad in an airtight container in the fridge for 4-5 days. Spread onto bread right before serving to avoid the bread getting soggy.

    This vegan chicken salad recipe is not freezer friendly.

    More Vegan Summer Recipes

    • Zucchini boats arranged in a plate, topped with chopped parsley
      Vegan Stuffed Zucchini Boats with Lentils
    • Vegan stir fry in shallow a bowl. Topped with coriander leaves and sesame seeds. Wooden chopsticks propped up in the bowl.
      Vegan Teriyaki Tofu Stir Fry
    • Cucumber Avocado Gazpacho (Vegan)
    • A white bowl filled with potato salad without eggs topped with chopped fresh dill.
      Creamy Potato Salad Recipe without Eggs

    📖 Recipe

    Vegan Chicken Salad Recipe

    This Vegan Chicken Salad Recipe is quick and easy to make, and ready in just 10 minutes! It's creamy, refreshing, and perfect for sandwiches!
    5 from 1 vote
    Print Pin Rate
    Course: Main, Side
    Cuisine: American, Gluten-free, Vegan
    Keyword: potluck recipe, spring, Summer, vegan chicken sandwich, vegan salad
    Prep Time: 10 minutes
    Cook Time: 0 minutes
    Total Time: 10 minutes
    Servings: 6 (½ cup servings)
    Author: Petranka
    Prevent your screen from going dark

    Equipment

    • Food processor

    Ingredients

    • 1 (15 oz) can chickpeas, drained and rinsed
    • ½ cup raw flaked almonds
    • ½ cup vegan mayo
    • 2 celery ribs, diced*
    • 1 teaspoon dijon mustard
    • 2 scallions, chopped into small pieces (or substitude with red onion)
    • 2-3 tablespoon chopped fresh dill (optional)
    • 1 tablespoon lemon juice
    • ½ cup red grapes, halved (or more as desired)
    • Salt and black pepper, to taste

    Instructions

    • To a food processor, add the flaked almonds and pulse for 10 seconds to roughly chop them. Add the chickpeas and pulse for 10 more seconds, but be sure to not overmix and leave some texture.
    • Add the chickpea mixture to a bowl alongside the rest of the ingredients- vegan mayo, diced celery, mustard, scallions, fresh dill (optional), lemon juice, red grapes, salt, and black pepper. Mix well until everything is well combined.
    • Taste and adjust the flavor if needed, adding more salt, black pepper, or lemon juice to taste. We like to refrigerate the salad for at least 2 hours and serve it cold, but you can serve it right away!
    Step-by-step imagesScroll back to find detailed recipe photos!

    Notes

    • Don't over-blend the mixture. I mentioned it above, but I also wanted to include it here because it's a key step. You don't want to blend the chickpeas with the almonds until they turn into a paste, just a rough chop.
    • Finely slice the green onions and celery. This way you won't have big chunks of either. If your grapes a too big, you can quarter them.
    • Try it the next day! This vegan chicken salad tastes even better the next day when it has had the time to chill in the fridge.
    • To make this recipe without a blender, simply use a potato masher to mash the chickpeas and roughly chop the almonds with a sharp knife.
    Storage
    • Fridge: Store the salad in an airtight container in the fridge for 4-5 days. Spread onto bread right before serving to avoid the bread getting soggy.
    • Freezer: This vegan chicken salad recipe is not freezer friendly.
     
    * To dice celery, remove the white end, then cut the stalk in half. Using a sharp knife, slice the celery into ¼-inch pieces.
    **Nutrition information is a rough estimate calculated without optional ingredients and with Hellmann's vegan mayo.

    Nutrition

    Calories: 227kcal

    Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.

    Tried this recipe?Leave me a rating and a comment telling me how it went. Or tag me at @sunglowkichen and hashtag #sunglowkitchen on Instagram!

    Food safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with a high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    More Vegan Recipes

    • A tofu buddha bowl topped with peanut sauce and sprinkled with black and white sesame seeds.
      Tofu Buddha Bowl with Peanut Sauce (Vegan)
    • Coconut milkshake served in a glass and topped with whipped cream and coconut flakes.
      Creamy Coconut Milkshake (3 Ingredients)
    • 20 Healthy NutriBullet Smoothie Recipes
    • Beyond meat bolognese pasta served in a white plate and topped with fresh basil and vegan parmesan.
      Beyond Meat Bolognese Recipe (BEST Vegan Meat Sauce)

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

       Hi, I'm Petranka!  

    A photo of Petranka in a white floral dress.

    Sunglow Kitchen is a food blog about delicious vegan and vegetarian recipes. We share easy-to-make and budget-friendly meal ideas that anyone can make at home! Cooking is a BIG passion of mine and I am excited to show you how simple it can be! More about me...

    Popular Recipes

    • Five carrot cake cupcakes on a marble platter, topped with carrot cake frosting without cream cheese.
      Carrot Cake Frosting Without Cream Cheese
    • Three tall glasses placed on a kitchen countertop, filled with smoothies to the top. Wooden straws sticking out of each glass.
      3 Easy Avocado Smoothie Recipes
    • Roasted pecans in a clear jar.
      Air Fryer Roasted Pecans
    • Orzo Mac and Cheese

    30-Minute Dinners

    • Four flour tortillas filled with tofu fajitas, and served on a white plate with parchment paper.
      Easy Tofu Fajitas Recipe
    • Vegan mac and cheese without cashews served on a plate, with a fork placed on the right side.
      BEST Vegan Mac and Cheese without Cashews
    • Beyond burger on a wooden cutting board layered with white parchment paper.
      Air Fryer Beyond Burger (10 minutes!)
    • Our garam masala curry recipe served in a white bowl with naan, topped with sour cream, chopped cilantro and a wedge of lime.
      Garam Masala Curry Recipe with Chickpeas

    Footer

    Top Budget-friendly recipes

    • A tofu buddha bowl topped with peanut sauce and sprinkled with black and white sesame seeds.
    • Onion bagels on a baking sheet layed with parchment paper next to a white bowl filled with cream cheese.
    • Lemon dill hummus in a white bowl served with fresh vegetable and pita chips on the side.
    • A spoon dipping in a glass jar filled with oat milk bechamel.
    • Overnight oats without yogurt served in a white bowl and topped with fresh berries, crushed pecans, and a drizzle of honey.

    Legal & Contact

    • About Us
    • Contact
    • Privacy Policy
    • Subscribe to our newsletter and receive a free eBook!

    Follow

    • Pinterest
    • Instagram
    • Facebook
    • YouTube

    Copyright © 2023 Sunglow Kitchen. All Rights Reserved.