If you’re looking for a refreshing, protein-packed meal that satisfies both your taste buds and your health goals, this Vegan Chicken Salad with Almonds, Chickpeas, and Fruit Recipe is going to be your new go-to. Bursting with delightful textures from crunchy almonds, tender chickpeas, crisp celery, and juicy fruit, every bite delivers a perfect harmony of sweet and savory flavors. Whether you want a quick lunch, a picnic surprise, or a light dinner, this salad is a vibrant, nourishing choice that highlights how plant-based ingredients can shine in dishes you’d never guess are vegan.
Ingredients You’ll Need
This recipe is all about simple, readily available ingredients that come together effortlessly to create an impressive dish. Each component plays a critical role in balancing flavor, texture, and color to make your vegan chicken salad truly memorable.
- Raw slivered almonds: Adds a pleasant crunch and subtle nuttiness, mimicking the texture of shredded chicken.
- Chickpeas: The star protein packed with fiber that creates a flaky, satisfying base when pulsed just right.
- Celery ribs: Brings in fresh crispness and a mild peppery bite.
- Red grapes: Halved for juicy bursts of natural sweetness and vibrant color contrast.
- Dried cherries: Adds a tart and chewy element that perfectly complements the creamy dressing.
- Vegan mayo: Provides creamy richness and helps bind all ingredients seamlessly.
- Lemon juice: Brightens the salad with a zesty tang that balances the sweetness and creaminess.
- Salt and pepper: Simple seasonings that enhance all the natural flavors.
How to Make Vegan Chicken Salad with Almonds, Chickpeas, and Fruit Recipe
Step 1: Pulse the almonds
Start by placing the raw slivered almonds in your food processor. Pulse a few times until they become crumbly but avoid over-processing into a powder or paste. This texture is essential because it’ll replicate the chewiness of chicken chunks, adding that satisfying bite we’re after.
Step 2: Add chickpeas and pulse
Next, drain and rinse a can of chickpeas, then add them to the food processor with the almonds. Pulse just a few times—you want a flaky texture, leaving some chickpeas slightly whole to avoid the mixture turning too smooth or pasty. This balance creates a hearty foundation for your vegan chicken salad.
Step 3: Mix in the fresh and fruity ingredients
Transfer the almond and chickpea mixture into a large bowl. Now, fold in the diced celery, halved red grapes, and dried cherries. These not only add bursts of flavor but each ingredient also lends unique texture and visual appeal, making the dish lively and inviting.
Step 4: Add the dressing and seasonings
Stir in the vegan mayo and fresh lemon juice to bring everything together with creamy, tangy goodness. Don’t forget to season with salt and pepper to your liking—these simple touches elevate the natural flavors and create a well-rounded taste experience.
Step 5: Chill before serving
Refrigerate the salad for a bit to let the flavors meld. This step is key for that refreshing, harmonious flavor you want when serving. The salad happily keeps in the fridge for up to five days, which means you can enjoy this delicious Vegan Chicken Salad with Almonds, Chickpeas, and Fruit Recipe well beyond your first serving.
How to Serve Vegan Chicken Salad with Almonds, Chickpeas, and Fruit Recipe
Garnishes
Sprinkle extra slivered almonds or a few dried cherries on top right before serving for added crunch and a visual pop. Fresh herbs like parsley or dill can also add a fresh, aromatic note that brightens the palate beautifully.
Side Dishes
This salad pairs wonderfully with crusty bread or flaky croissants for a satisfying meal. It also complements light sides such as mixed greens, sliced cucumbers, or even crisp crackers for a delightful sampler platter at a picnic or casual gathering.
Creative Ways to Present
Serve this Vegan Chicken Salad with Almonds, Chickpeas, and Fruit Recipe stuffed inside a ripe avocado, or pile it onto whole-grain lettuce wraps for a low-carb, elegant twist. Another fun idea is turning it into a stacking salad with layers of creamy avocado, crunchy greens, and this vibrant salad in between, creating a beautiful, impressive dish.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator. Thanks to the robust ingredients, this vegan chicken salad stays fresh and tasty for up to five days, making it a perfect recipe for meal prep or packing lunches.
Freezing
Freezing is not recommended for this salad because the texture of the fresh fruits, nuts, and vegan mayo can change dramatically once thawed, potentially becoming soggy or grainy.
Reheating
This salad is best served cold or at room temperature. If you prefer it slightly warm, allow it to sit out for about 20 minutes, but avoid microwaving as it will alter the creamy texture and flavor of the vegan mayo-based dressing.
FAQs
Can I use other nuts instead of almonds?
Absolutely! While almonds provide a great crunch and flavor, you can swap them for walnuts or cashews if you prefer. Just pulse them similarly to maintain that flaky texture.
Is canned chickpeas the best option?
Canned chickpeas offer convenience and consistent texture, but if you prefer, you can cook dried chickpeas yourself for a fresher taste. Just make sure they’re cooked until tender but firm to hold their shape.
Can I add other fruits to the salad?
Definitely! This recipe is very flexible. Cranberries, chopped apples, or even diced mango can add unique flavors and sweetness to the salad, making it your own.
What if I don’t have vegan mayo?
You can substitute with mashed avocado or a tahini-based dressing for a different but equally creamy texture and rich flavor, though the taste profile will shift slightly.
Is this recipe gluten-free?
Yes! All the ingredients in this Vegan Chicken Salad with Almonds, Chickpeas, and Fruit Recipe are naturally gluten-free, making it a safe and delightful choice for gluten-sensitive diets.
Final Thoughts
This Vegan Chicken Salad with Almonds, Chickpeas, and Fruit Recipe truly shows how easy and rewarding it is to whip up a plant-based dish that feels indulgent, yet nourishing. Its blend of textures and flavors make it a crowd-pleaser at any meal. I can’t wait for you to try it and see how quickly it becomes a favorite in your kitchen too!
Print
Vegan Chicken Salad with Almonds, Chickpeas, and Fruit Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: Blending
- Cuisine: American
- Diet: Vegan
Description
This Vegan Chicken Salad is a delightful plant-based twist on the classic chicken salad, perfect for picnics and quick meals. Made with simple ingredients like chickpeas, slivered almonds, and vegan mayo, it offers a flaky, satisfying texture and a sweet-savory flavor from grapes and dried cherries. Ready in just 15 minutes, it’s a healthy and delicious option for any occasion.
Ingredients
Main 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 almonds: Place the raw slivered almonds in a food processor and pulse a few times until they become crumbly but not powdered. The texture should be coarse to give the salad a nice bite.
- Add chickpeas: Add the drained and rinsed chickpeas to the food processor with the almonds, then pulse a few more times until the mixture is flaky. Avoid overprocessing to keep some chickpeas whole and prevent the mixture from becoming pasty or smooth.
- Combine ingredients: Transfer the almond and chickpea mixture to a large bowl. Mix in the diced celery, halved grapes, dried cherries, vegan mayo, lemon juice, and salt and pepper to taste, stirring well to combine all flavors evenly.
- Chill and serve: Refrigerate the salad until ready to serve, allowing the flavors to meld. The salad keeps well in the refrigerator for up to 5 days. Serve it on croissants or bread with lettuce, as a topping for salads, or alongside crackers for a tasty snack. Enjoy!
Notes
- Do not overprocess the almonds and chickpeas to maintain a pleasant flaky texture.
- This salad can be made ahead and stored for up to 5 days in the refrigerator.
- Feel free to customize by adding nuts, seeds, or herbs according to your taste.
- Great for vegan and plant-based diets seeking a protein-rich alternative to traditional chicken salad.
