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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.