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–+ servings

Vegan Chicken Salad Recipe

Petranka
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
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Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Main, Side
Cuisine American, Gluten-free, Vegan
Servings 6 (½ cup servings)
Calories 227 kcal

Equipment

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!

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
Keyword vegan chicken salad, vegan chicken sandwich, vegetarian chicken salad
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