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 fruit, it’s perfect for sandwiches, salads, or as a snack. Easy to prepare and packed with flavor, it’s a great option for a healthy, satisfying meal.
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 (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 powdered.
- Step 2: Add the drained chickpeas to the almonds in the food processor. Pulse a few times until the mixture is flaky, leaving some chickpeas whole to avoid a pasty 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 can be enjoyed on croissants, bread with lettuce, over a salad, or with crackers.
Tips & Variations
- Toast the slivered almonds lightly before pulsing for added depth of flavor.
- Substitute dried cherries with dried cranberries or raisins for a different sweetness.
- Add chopped fresh herbs like dill or parsley to brighten the taste.
- Use vegan yogurt or mashed avocado instead of vegan mayo for a lighter dressing.
Storage
Store the salad in an airtight container in the refrigerator for up to 5 days. Give it a good stir before serving. For best texture, avoid freezing as it can alter the consistency of the mayo and chickpeas. Serve chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other nuts instead of almonds?
Yes, raw cashews or walnuts can be used, but almonds provide a nice crunch and mild flavor that complements the chickpeas well.
Is this salad suitable for meal prep?
Definitely. It holds up well in the fridge for several days, making it a convenient option for lunches or quick snacks throughout the week.
PrintVegan Chicken Salad Recipe
This Vegan Chicken Salad is a wholesome, plant-based take on the classic chicken salad, using chickpeas and slivered almonds to create a flaky, protein-rich texture. Combined with crunchy celery, sweet grapes, tart dried cherries, and a creamy vegan mayo dressing, it offers a delicious and nutritious option perfect for sandwiches, salads, or snacks.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Blending
- Cuisine: American
- Diet: Vegan
Ingredients
Salad Base
- 1/2 cup raw slivered almonds
- 15 ounce can chickpeas, drained and rinsed
Add-Ins
- 2 celery ribs, diced small
- 1/2 cup red grapes, halved
- 1/4 cup dried cherries
Dressing
- 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 crumbly but not powdered; this will provide texture similar to shredded chicken.
- Add chickpeas: Add the drained and rinsed chickpeas to the food processor with the almonds and pulse a few times until the mixture is flaky but still textured, avoiding overprocessing to prevent it from becoming smooth and pasty.
- Mix salad: Transfer the almond and chickpea mixture to a large bowl, then stir in diced celery, halved grapes, dried cherries, vegan mayo, lemon juice, and season with salt and pepper to taste.
- Chill and serve: Refrigerate the salad until ready to serve. It will keep well for up to 5 days. Serve it on croissants or bread with lettuce, on a fresh green salad, or alongside crackers for a tasty, versatile meal option.
Notes
- Be careful not to over-process the almonds and chickpeas to maintain a chicken-like flaky texture.
- Adjust salt and lemon juice according to your taste preference.
- This salad can be stored in an airtight container in the refrigerator for up to 5 days.
- Feel free to customize with other fruits or nuts for variety.
Keywords: vegan chicken salad, chickpea salad, plant-based chicken salad, vegan lunch, dairy-free salad, easy vegan recipe
