Vegan Chicken Salad Recipe

Anna

Sharing stories, traditions, and flavors

Of all the classic recipes I’ve had to “veganize” since transitioning to a plant-based lifestyle, a good, creamy, and satisfying chicken salad was one of the toughest nuts to crack. For years, I missed that perfect combination of textures and flavors that defined so many of my favorite childhood picnics and easy summer lunches. I tried countless versions, some using tofu, others with seitan, but none ever truly captured that nostalgic magic. They were either too mushy, too bland, or required an exhausting amount of prep work. I had almost given up, resigning myself to a life without this simple pleasure. Then, one afternoon, while staring at a can of chickpeas and a bag of slivered almonds, an idea sparked. Fifteen minutes later, my life changed. This isn’t just a vegan chicken salad recipe; it’s the vegan chicken salad recipe. The one that made my skeptical, non-vegan husband’s eyes go wide as he took his first bite from a flaky croissant. He couldn’t believe there was no chicken involved. The secret lies in the brilliant combination of pulsed chickpeas and almonds, creating a flaky, toothsome texture that is unbelievably similar to shredded chicken. Paired with the classic crunch of celery, the sweet pop of grapes and cherries, and a creamy, tangy dressing, this recipe is pure alchemy. It has become our go-to for everything from last-minute work-from-home lunches to the star dish at family potlucks. It’s the recipe I share with friends who are curious about vegan food, because it proves that you don’t have to sacrifice flavor, texture, or satisfaction when you eat plants.

Ingredients

This recipe relies on a handful of simple, accessible ingredients that come together to create something truly special. Each component plays a vital role in building the perfect balance of flavor and texture. Here’s a detailed look at what you’ll need and why it works so well.

▢ 1/2 cup raw slivered almonds: The almonds are a crucial part of the texture duo in this recipe. When pulsed lightly in a food processor, they break down into small, irregular pieces that provide a wonderful, nutty bite and a hearty texture that prevents the salad from becoming mushy. They mimic the slightly firm texture of chicken and add healthy fats and a subtle, rich flavor. Using slivered almonds is key, as they break down more easily and evenly than whole almonds without turning into a paste.
▢ 15-ounce can chickpeas, drained and rinsed: This is the star of the show and the primary “chicken” substitute. Chickpeas, also known as garbanzo beans, have a fantastic, firm-yet-flaky texture when pulsed. They are a powerhouse of plant-based protein and fiber, making this salad incredibly satisfying and filling. It’s essential to drain and rinse them thoroughly to remove any “canned” flavor and excess sodium, allowing the pure, nutty flavor of the bean to shine through.
▢ 2 celery ribs, diced small: No chicken salad—vegan or otherwise—is complete without the signature crunch and fresh, slightly savory flavor of celery. Dicing the celery small ensures you get a bit of that crispness in every single bite. It provides a necessary textural contrast to the creamy dressing and the flaky chickpea base.
▢ 1/2 cup red grapes, halved: The grapes add a burst of juicy sweetness that perfectly complements the savory elements of the salad. Halving them makes them the perfect size to distribute evenly throughout the mix. The sweetness cuts through the richness of the vegan mayo and provides a classic flavor pairing that is simply irresistible.
▢ 1/4 cup dried cherries: While grapes provide a fresh sweetness, dried cherries offer a more concentrated, chewy, and slightly tart sweetness. This adds another layer of complexity to the flavor profile. Their chewy texture is a wonderful counterpoint to the crisp celery and crunchy almonds. If you don’t have dried cherries, dried cranberries are an excellent substitute.
▢ 1/2 cup Vegan Mayo: The binder that brings everything together! A good quality vegan mayo is essential for creating that classic creamy, luscious consistency. Vegan mayos are typically made from soy, aquafaba (the liquid from a can of chickpeas), or a nut base like cashews. They provide the richness and tanginess you expect from traditional mayonnaise without any animal products. Choose your favorite brand, as the flavor of the mayo will be prominent in the final dish.
▢ 1 tablespoon lemon juice, from about 1/2 lemon: A small amount of acid is critical for brightening up all the flavors in the salad. Freshly squeezed lemon juice cuts through the creaminess of the mayo, enhances the sweetness of the fruit, and makes the entire dish taste lighter and more vibrant. Always opt for fresh lemon juice over bottled for the best, most authentic flavor.
▢ Salt and pepper to taste: The final seasoning touch. Salt enhances all the individual flavors, while black pepper adds a gentle, warming spice. It’s important to taste the salad after mixing everything together and adjust the salt and pepper to your personal preference.

Instructions

This recipe is celebrated for its speed and simplicity. In just a few easy steps and with the help of a food processor, you can create a stunningly delicious salad in under 15 minutes. Follow these detailed instructions for perfect results every time.

Step 1: Process the Almonds

Begin by placing the 1/2 cup of raw slivered almonds into the bowl of a food processor. The goal here is to break them down, not to turn them into flour or butter. Use the “pulse” function 3-5 times. You are looking for a crumbly, coarse texture with some small, visible pieces of almond remaining. This texture is key to providing the “bite” in our vegan chicken salad. Be careful not to over-process; a few quick pulses are all you need. Once done, you can leave them in the food processor for the next step.

Step 2: Add and Pulse the Chickpeas

Next, add the entire 15-ounce can of drained and rinsed chickpeas to the food processor with the crumbled almonds. Just like with the almonds, the key is to pulse, not to blend. Pulse the mixture 4-6 times, or until the chickpeas are broken down and have a flaky appearance. It’s perfectly fine—and even desirable—to have some larger pieces and a few whole beans left in the mix. This variation in texture is what makes the final product so convincingly “chicken-like.” You want to avoid creating a smooth, pasty mixture like hummus. The combination of flaky chickpeas and crumbly almonds creates the perfect base.

Step 3: Combine All Ingredients

Transfer the almond and chickpea mixture from the food processor into a large mixing bowl. Add the remaining ingredients to the bowl: the 2 diced celery ribs, 1/2 cup of halved red grapes, 1/4 cup of dried cherries, 1/2 cup of vegan mayo, and 1 tablespoon of fresh lemon juice. Using a spatula or large spoon, gently mix everything together until it is well combined and all the ingredients are evenly coated in the creamy dressing. Finally, add salt and pepper to taste. Start with a small pinch of each, mix again, and taste. Adjust the seasoning until it’s perfect for your palate.

Step 4: Chill and Serve

For the best flavor, cover the bowl and refrigerate the vegan chicken salad for at least 30 minutes before serving. This chilling time allows all the flavors to meld together and deepen, resulting in a much more delicious final product. The salad can be made ahead of time and will keep well in an airtight container in the refrigerator for up to 5 days. In fact, many people find it tastes even better on the second day! When you’re ready to eat, give it a quick stir and serve as desired. Enjoy!

Nutrition Facts

While this vegan chicken salad is rich, creamy, and decadent, it’s also packed with wholesome, plant-based ingredients. This makes it a wonderfully balanced and nutritious option for any meal. Please note that these values are an estimate and can vary based on the specific brands of ingredients used, especially the vegan mayo.

Servings: 4 servings
Calories per serving: Approximately 285 kcal

This dish is a fantastic source of plant-based protein and dietary fiber, primarily from the chickpeas and almonds. The fiber helps with digestion and promotes a feeling of fullness, making this a very satisfying meal. The almonds contribute healthy monounsaturated fats, which are excellent for heart health. Unlike traditional chicken salad, this vegan version is completely free of cholesterol and contains significantly less saturated fat. The fresh fruits and celery add essential vitamins and antioxidants, making this a meal you can feel great about eating.

Preparation Time

One of the most appealing aspects of this recipe is its incredible speed. It’s the perfect solution for busy weekdays, impromptu gatherings, or when you just need a delicious meal on the table with minimal effort.

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes

The preparation involves a few minutes of dicing celery and halving grapes, a minute or two in the food processor, and a final minute to mix it all together. There is no cooking required, making it an ideal recipe for hot summer days when you don’t want to turn on the stove. The quick prep time ensures that a healthy, homemade, and incredibly tasty meal is always within reach.

How to Serve

This Vegan Chicken Salad is incredibly versatile. Its delicious flavor and satisfying texture make it suitable for a wide range of serving styles, from a simple sandwich to an elegant appetizer. Here are some of our favorite ways to enjoy it:

The Classic Sandwich:
- On Croissants: For a truly decadent and buttery experience, serve a generous scoop on a flaky, fresh croissant. Add a leaf of butter lettuce for a bit of crispness.
- On Toasted Bread: Spoon the salad between two slices of your favorite toasted bread. Whole wheat, sourdough, pumpernickel, or a hearty multigrain all work beautifully.
- Gluten-Free Option: Use your favorite gluten-free bread or rolls to make the sandwich entirely gluten-free.
In a Wrap or Pita:
- Spread the salad down the center of a large flour, whole wheat, or spinach tortilla. Add a handful of fresh spinach or arugula, roll it up tightly, and enjoy. This is a great portable option for lunch on the go.
- Stuff the salad into a warm whole wheat or white pita pocket for another easy and mess-free meal.
As a Healthy Salad Topper:
- For a lighter, low-carb meal, place a large scoop of the vegan chicken salad on a bed of mixed greens, romaine, or baby spinach.
- The salad is so flavorful it often doesn’t need additional dressing, but a light drizzle of balsamic glaze can be a lovely addition.
As a Dip or Appetizer:
- Serve the salad in a bowl surrounded by an assortment of crackers (like whole grain, rice crackers, or seeded crisps).
- It’s also fantastic as a dip for fresh vegetable sticks. Carrots, cucumbers, bell peppers, and celery sticks are all excellent choices.
Stuffed in Vegetables:
- For an elegant, low-carb, and visually stunning presentation, stuff the salad into hollowed-out vegetables.
- Avocado Boats: Halve an avocado, remove the pit, and fill the cavity with the salad.
- Stuffed Tomatoes: Core a large, ripe tomato and fill it with the chickpea salad.
- Bell Pepper Scoops: Cut a bell pepper into large, scoop-like pieces and serve the salad on top.

Additional Tips

After making this recipe dozens of times, I’ve discovered a few extra tips and tricks that can help you customize it and get the most out of it. Here are five tips for making this the best vegan chicken salad you’ve ever had.

Customize the Texture: The texture is a personal preference. If you prefer a chunkier, more rustic salad, you can skip the food processor altogether! Simply place the chickpeas in a bowl and mash them with a potato masher or the back of a fork, leaving plenty of texture. Then, chop the almonds by hand and proceed with the recipe. Conversely, if you want a slightly smoother base, you can pulse the chickpeas a few more times.
Experiment with Flavor Add-ins: This recipe is a fantastic base for experimentation. Don’t be afraid to mix in other ingredients to suit your taste. A tablespoon of Dijon mustard can add a zesty tang, a teaspoon of curry powder can give it a warm and exotic twist, and a tablespoon of nutritional yeast can impart a savory, cheesy flavor. For a more classic deli-style flavor, add a quarter cup of finely chopped dill pickles or sweet relish. Fresh herbs like dill or chives are also wonderful additions.
Make it a Meal Prep Champion: This salad is perfect for meal prepping. It actually tastes better on the second day as the flavors have more time to meld. To keep sandwiches from getting soggy, pack the salad in a separate container from your bread or crackers. When you’re ready for lunch, simply assemble your sandwich. The salad will stay fresh and delicious in an airtight container in the fridge for up to 5 days.
Nut-Free and Other Swaps: If you have a nut allergy, you can easily make this recipe nut-free. Simply substitute the slivered almonds with an equal amount of raw sunflower seeds or toasted pepitas (pumpkin seeds). They provide a similar crunch and texture. For the fruit, feel free to swap the grapes and cherries for finely diced apple (like a Fuji or Honeycrisp) and dried cranberries for a more autumnal flavor profile.
Don’t Skip the Chilling Time: I know it’s tempting to dig in right away, but the chilling step is really important. That 30 minutes (or longer) in the refrigerator allows the chickpeas and almonds to absorb some of the dressing, the flavors of the fruit and celery to infuse the entire mixture, and the overall salad to firm up slightly. It makes a noticeable difference in the final taste and texture, so a little patience will be greatly rewarded.

FAQ Section

Here are answers to some of the most common questions about this Vegan Chicken Salad recipe.

1. How long will this vegan chicken salad last in the refrigerator?

This salad stores exceptionally well. When kept in an airtight container in the refrigerator, it will stay fresh and delicious for up to 5 days. The texture remains great, and the flavors actually become more developed and cohesive after a day or two, making it an ideal recipe for meal prepping. Just give it a good stir before serving each time.

2. Can I make this recipe without a food processor?

Absolutely! A food processor makes the process faster, but it’s not a requirement. To make it without one, you have a couple of options. You can place the drained and rinsed chickpeas in a large bowl and use a potato masher to break them down to your desired consistency. Alternatively, you can use the back of a large fork. For the almonds, you can place them in a zip-top bag and gently crush them with a rolling pin or the bottom of a heavy pan, or simply chop them with a knife.

3. Is this recipe gluten-free?

Yes, the vegan chicken salad itself is naturally gluten-free. All of the ingredients listed—chickpeas, almonds, celery, grapes, cherries, vegan mayo, and lemon juice—are free of gluten. To ensure your entire meal is gluten-free, simply serve the salad with certified gluten-free bread, gluten-free crackers, on a bed of greens, or stuffed in vegetables like avocados or bell peppers.

4. What is the best type of vegan mayo to use?

The choice of vegan mayo can have a big impact on the final flavor, so it’s best to use one you already know and love. There is a wide variety available in most grocery stores today. Some are soy-based, some are made with aquafaba, and others have a canola oil or avocado oil base. Brands like Hellmann’s/Best Foods Vegan, Sir Kensington’s Fabanaise, or Follow Your Heart Vegenaise are all popular and excellent choices that provide a creamy texture and tangy flavor similar to traditional mayo.

5. Can I use a different kind of bean instead of chickpeas?

While chickpeas are highly recommended for their firm texture and nutty flavor, you can substitute them if needed. The best alternative would be a firm white bean, such as cannellini beans or Great Northern beans. They will mash up nicely and have a relatively neutral flavor. However, be aware that they are slightly softer than chickpeas, so the final texture might be a bit creamier and less “flaky.” I would avoid using softer beans like pinto or black beans, as they would change the flavor profile and color significantly and may become too mushy.