Close-up shot of the glass bowl on the white marble cooktop with the almond/chickpea mixture fully blended into a creamy salad, covered with plastic wrap, ready to be refrigerated

The 15-Minute Vegan Chicken Salad That Made Me Ghost My Local Deli Forever!

Noah Baker
Noah Baker
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There’s something so satisfying about a creamy, crunchy, and sweet chicken salad—but this version is entirely plant-based!

My Vegan Chicken Salad Recipe swaps out traditional chicken for a clever combination of chickpeas and slivered almonds, making it hearty and protein-packed while staying 100% vegan.

Tossed with crisp celery, juicy red grapes, and tangy dried cherries, it’s a delightful mix of textures and flavors.

I first made this recipe for a picnic with friends, and it was an instant hit. The chickpeas give it that satisfying bite, while the almonds add just the right amount of crunch.

A dollop of vegan mayo and a splash of fresh lemon juice brings everything together beautifully. Pair it with fluffy Quinoa or a crisp Caesar Salad for a refreshing, nutritious meal that’s perfect for any occasion.

This dish is a go-to for busy days, potlucks, or simply when you’re craving something quick and wholesome. Plus, it is wonderfully kept in the fridge for easy leftovers!

How will you enjoy your Vegan Chicken Salad? Scoop it onto toast, tuck it into lettuce wraps, or enjoy it straight from the bowl. Let me know!

Why This Is My Go-To Recipe?

Close-up shot of the glass bowl on the white marble cooktop with the almond/chickpea mixture fully blended into a creamy salad, covered with plastic wrap, ready to be refrigerated

  • Fresh and Crunchy: The perfect mix of grapes, celery, and almonds.
  • Protein-Packed: Chickpeas and almonds make this salad filling and nutritious.
  • Picnic-Ready: A crowd-pleaser that’s easy to pack and share.
  • Customizable: Adjust the sweetness, crunch, or creaminess to suit your taste!
Close-up shot of the glass bowl on the white marble cooktop with the almond/chickpea mixture fully blended into a creamy salad, covered with plastic wrap, ready to be refrigerated

Vegan Chicken Salad Recipe

This refreshing vegan chicken salad combines crunchy almonds, creamy mayo, sweet grapes, and cherries for a delightful plant-based dish perfect for sandwiches, salads, or a light snack.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine vegan
Servings 4
Calories 209 kcal

Equipment

  • Food processor
  • Large mixing bowl
  • Spoon or spatula

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
 

  • Pulse slivered almonds in a food processor until crumbly, but not powdered.
    Close-up shot of a food processor on the white marble cooktop with raw slivered almonds inside, pulsed into a crumbly texture, but not powdered. The lid of the processor is slightly ajar, showing the texture
  • Add drained chickpeas to the processor and pulse until flaky, leaving some beans whole.
    Close-up shot of a food processor on the white marble cooktop with chickpeas added to the crumbly almonds, pulsed into a flaky texture with a few whole beans still visible
  • Combine almond/chickpea mixture in a bowl with celery, grapes, dried cherries, vegan mayo, and lemon juice.
    Close-up shot of a glass mixing bowl on the white marble cooktop filled with the almond and chickpea mixture, diced celery, halved red grapes, dried cherries, a dollop of vegan mayo, and a drizzle of lemon juice. A spoon is partially immersed, ready to mix.
  • Season with salt and pepper to taste.
    Close-up shot of a glass bowl on the white marble cooktop with the mixed almond/chickpea salad, being sprinkled with salt and freshly cracked black pepper from above.
  • Mix well and refrigerate until ready to serve.
    Close-up shot of the glass bowl on the white marble cooktop with the almond/chickpea mixture fully blended into a creamy salad, covered with plastic wrap, ready to be refrigerated
  • Serve on croissants, bread, salad, or with crackers.

Nutritional Info:

NutritionValue
Calories209kcal
Carbohydrates26g
Fibre7g
Fat9g
Protein9g
Calcium80g

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Noah Baker

Hi! I’m Noah Baker

Noah Baker is a California-born food blogger behind "FreshmanCook," whose culinary journey began in his tiny apartment kitchen experimenting with recipes that blend innovative techniques and personal passion. After leaving his graphic design career, Noah transformed his love for cooking into a vibrant online platform that celebrates accessible, creative cuisine, capturing food lovers' attention with his stunning photography and approachable recipes. When he's not crafting mouthwatering dishes or styling food for his blog, Noah lives in a cozy apartment with his rescue dog, Basil.

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