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Vegan Chicken Salad

This Vegan Chicken Salad is a creamy, crunchy dish bursting with flavor, perfect for meal prep and family-friendly dining.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1/2 cup raw slivered almonds Toast for extra flavor if desired.
  • 15 ounce can chickpeas, drained and rinsed Can substitute with white beans or tofu.
  • 2 ribs celery, diced small
  • 1/2 cup red grapes, halved Add color and sweetness.
  • 1/4 cup dried cherries Can substitute with raisins or cranberries.
  • 1/2 cup Vegan Mayo
  • 1 tablespoon lemon juice, from about 1/2 lemon
  • Salt and pepper to taste

Method
 

Preparation
  1. In a food processor, pulse the slivered almonds a few times until they’re crumbly, maintaining some texture.
  2. Add the drained chickpeas and pulse a few more times until flaky, leaving some whole chickpeas.
  3. Transfer the almond/chickpea mix to a large bowl.
  4. Add the celery, grapes, dried cherries, vegan mayo, lemon juice, and a pinch of salt and pepper. Mix until well combined.
  5. Chill in the fridge until ready to serve, up to five days.

Notes

Serve on a bed of greens, in a sandwich, or with crackers. Store in the fridge, good for up to five days. For added flavor, use toasted almonds or additional spices.