Pin One afternoon, my friend texted asking if I could veganize her favorite chicken salad for a potluck she was hosting. I stood in my kitchen staring at a can of chickpeas, wondering how on earth I'd replicate that satisfying, meaty texture without actually using meat. The answer turned out to be simpler than I expected—a food processor, some almonds, and a moment of restraint (the hardest part was stopping before I turned everything into paste). That salad became the most requested dish at the table, and now it's my go-to when I want something that feels indulgent but takes barely any time.
Last summer at a beach house, I brought this salad alongside some crusty bread and watched people go back for seconds without realizing it was vegan. Someone's mom, who'd been skeptical about plant-based eating, asked for the recipe before we even left. That moment—when food just works and nobody's worried about labels—is when I knew this recipe had staying power.
Ingredients
- Slivered almonds (1/2 cup): These provide the textural anchor that mimics shredded chicken; raw almonds stay crisp longer than roasted ones, and slivering them means they don't need much processing.
- Canned chickpeas (15 oz, drained and rinsed): The protein powerhouse here, and rinsing them removes excess starch that would make the salad gluey.
- Celery ribs (2, diced small): Beyond flavor, this is about that satisfying crunch and the cool, refreshing element that prevents the salad from feeling heavy.
- Red grapes (1/2 cup, halved): They burst slightly when you halve them, releasing their juice into the dressing and adding natural sweetness without needing sugar.
- Dried cherries (1/4 cup): A little tartness that keeps the salad from becoming one-note sweet, and they plump slightly as they sit in the mayo.
- Vegan mayonnaise (1/2 cup): The creamy binder that holds everything together; I've learned that different brands have different viscosities, so taste as you mix.
- Lemon juice (1 tablespoon): This brightens everything and prevents the salad from tasting flat or mayo-forward.
- Salt and pepper (to taste): Season gradually—you can always add more, but you can't take it back.
Instructions
- Prepare your almonds:
- Pulse the slivered almonds in a food processor just a few times until they're broken into small, uneven pieces but still retain some texture. You want crumbly bits, not almond butter—this is the moment restraint matters most.
- Add the chickpeas:
- Scatter the drained chickpeas into the processor with the almonds and pulse again until you have a mixture with some whole beans mixed in with flaky pieces. This mimics the texture of shredded chicken better than finely mincing everything.
- Combine everything:
- Transfer your almond-chickpea mixture to a large bowl, then add the diced celery, halved grapes, dried cherries, vegan mayo, lemon juice, salt, and pepper. Fold everything together gently until well combined, making sure the mayo coats everything evenly.
- Chill and serve:
- Refrigerate until you're ready to eat, then pile it onto bread, crackers, lettuce cups, or a bed of greens. The salad tastes even better after sitting for an hour as the flavors meld.
Pin 
There's something quietly revolutionary about a salad that doesn't feel like a compromise, where veganism is a feature, not an apology. This one converted more people at the table than any passionate speech ever could.
The Texture Question
The magic of this salad hinges entirely on not turning it into a paste. When I first made it, I was overzealous with the food processor and ended up with something that looked more like a spread than a salad. Now I use short pulses and even stop to stir with a spoon between rounds, checking the texture as I go. The goal is a flaky, chunky mixture where you can still see individual beans and almond pieces—it should look intentional, not pre-chewed.
Flavor Depth Without Complications
The combination of grapes, dried cherries, and lemon juice creates layers of flavor without requiring any cooking or complex technique. The grapes add fresh sweetness, the cherries bring tartness and chew, and the lemon juice ties everything together while cutting through the richness of the mayo. It's worth tasting as you go, adjusting the lemon or salt to balance your specific brand of mayo—some are sweeter, some more tangy, and knowing your ingredient matters.
Storage and Serving Ideas
This salad keeps beautifully in the fridge for up to five days, which makes it excellent for meal prep or having on hand for unexpected lunch cravings. The flavors actually improve overnight as everything melds together, so don't hesitate to make it a day ahead. It's surprisingly versatile—serve it on bread, piled onto crackers, spooned over greens, or even tucked into lettuce cups if you're avoiding bread.
- For picnics or packed lunches, keep the salad in a separate container from bread to prevent sogginess.
- If it seems dry after a few days, stir in a little extra mayo or a squeeze of fresh lemon juice to refresh it.
- You can make this nut-free by substituting almonds with sunflower seeds, pumpkin seeds, or cashews depending on your allergies.
Pin This salad proves that vegan cooking isn't about missing out—it's about discovering that sometimes the simplest combination of good ingredients speaks louder than complicated recipes ever could. Make it once and you'll find yourself making it again.
Recipe Questions & Answers
- → What makes this salad protein-packed?
The chickpeas and slivered almonds provide a rich source of plant-based protein, giving the salad a satisfying nutritional boost.
- → Can I substitute the almonds for another nut or seed?
Yes, you can replace almonds with cashews, pepitas, sunflower seeds, or omit nuts entirely for allergies without compromising texture.
- → How should the ingredients be processed?
Pulse almonds and chickpeas briefly in a food processor to achieve a flaky texture with some whole beans left, avoiding over-processing into paste.
- → Is refrigeration necessary before serving?
Yes, chilling the salad before serving helps the flavors meld and maintains its refreshing texture.
- → What are some serving suggestions?
Serve chilled on croissants, sandwich bread with lettuce, on leafy greens, or alongside crackers for a light meal or snack.
- → How long does the salad keep refrigerated?
Stored properly in an airtight container, the salad stays fresh for up to five days in the refrigerator.