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.
