Vegan Chicken Salad

Overhead view of a large bowl of chickpea salad dotted with grapes, celery, and green onions, spoon ready for serving.

You will love this vegan chickpea chicken salad made with mashed chickpeas, grapes, and almonds. It comes together fast, tastes amazing, and is a great option for easy vegan lunches, picnics, or make ahead meals.

Course Salad

Cuisine American

Keyword Vegan Chicken Salad

Prep Time 15

Total Time 15

Servings servings

Calories 158kcal

Author Ioana

Ingredients

1 can chickpeas drained and rinsed
1 stalk celery diced
1/2 cup almonds raw
1/4 cup cranberries dried
2 green onions sliced
1/2 cup halved grapes
2 tbsp vegan mayonnaise
1 tbsp Dijon mustard
1/4 cup fresh dill
1/2 tsp curry powder
dash of salt/pepper to taste

US Customary - Metric

Instructions

Mash Chickpeas: In a large bowl, use a fork to mash the chickpeas until crumbly but not pureed.
Prepare Ingredients: Dice the celery, chop the almonds, slice the green onions, and halve the grapes.
Combine Ingredients: Add the celery, almonds, cranberries, green onions, and grapes to the mashed chickpeas.
Mix Dressing: In a small bowl, whisk together vegan mayonnaise, Dijon mustard, curry powder, and chopped dill.
Mix Salad: Pour the dressing over the chickpea mixture and stir until well combined.
Season: Add a dash of salt and pepper to taste, and mix again.
Chill and Serve: Refrigerate for at least 30 minutes before serving. Enjoy chilled!

Nutrition