Vegan Chicken Salad (Print)

A protein-rich vegan salad with chickpeas, almonds, grapes, and creamy dressing, perfect for quick meals.

# Components:

→ Protein & Crunch

01 - 1/2 cup raw slivered almonds
02 - 15 oz canned chickpeas, drained and rinsed

→ Vegetables & Fruit

03 - 2 celery ribs, diced small
04 - 1/2 cup red grapes, halved
05 - 1/4 cup dried cherries

→ Dressing

06 - 1/2 cup vegan mayonnaise
07 - 1 tablespoon fresh lemon juice
08 - Salt and pepper to taste

# Directions:

01 - Place slivered almonds in food processor and pulse several times until crumbly, being careful not to process into powder or paste.
02 - Add drained chickpeas to the processor with almonds and pulse until mixture achieves a flaky texture with some whole beans remaining. Avoid over-processing.
03 - Transfer almond-chickpea mixture to a large bowl. Add celery, grapes, dried cherries, vegan mayonnaise, lemon juice, salt, and pepper. Mix thoroughly until well combined.
04 - Refrigerate until ready to serve.
05 - Serve chilled on croissants, bread with lettuce, over greens, or with crackers.

# Expert Advice:

01 -
  • It tastes genuinely satisfying without any weird substitutes or off-putting aftertaste that sometimes haunts vegan dishes.
  • You can make it in the time it takes to brew coffee, perfect for when hunger hits and takeout feels excessive.
  • The combination of sweet grapes, tart cherries, and crunchy almonds makes every bite feel a little luxurious.
02 -
  • Don't over-process the chickpeas and almonds—I learned this the hard way when I made a paste that tasted more like hummus than chicken salad.
  • If you don't have a food processor, chop almonds finely with a knife and mash chickpeas with a fork; it takes longer but gives you more control over texture.
03 -
  • Buy pre-slivered almonds if you're short on time; they'll still give you the texture you need without the extra prep work.
  • Toast the almonds lightly before using them if you want deeper flavor and extra crunch that resists getting soggy.
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