Go Back
+ servings

Vegan Chicken Salad

Servings: 4 servings
Prep Time: 15 mins
Total Time: 15 mins
Vegan Chicken Salad is the perfect fast and easy summer meal. It's made with all whole food ingredients, is gluten and oil free, and tastes super delicious! It makes a great dish to take to potlucks, too.
sandwich filled with chicken salad


  • 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 Cashew Vegan Mayo
  • 1 tablespoon lemon juice, from about 1/2 lemon
  • salt and pepper to taste


  • In a food processor, pulse the slivered almonds a few times until crumbly, but not so much they turn into a powder or paste.
  • Add the drained and rinsed chickpeas to the food processor with the almonds, and pulse a few times until flaky. You can leave a few beans whole; you don't want to over process and have the mixture become pasty and smooth. Just a few pulses will do.
  • Add the almond/chickpea mixture to a large bowl and mix in the celery, grapes, dried cherries, vegan mayo, lemon juice, and salt and pepper to taste.
  • Refrigerate until ready to serve. It will keep in the refrigerator for up to 5 days. Serve on bread with lettuce, on a salad or even with crackers. Enjoy!


  1. If you do not have a food processor, you can chop the almonds up with a large knife until small. Then, in a large bowl, mash the chickpeas with a potato masher or fork until flaky, and add the rest of the ingredients. It's just a bit easier with a food processor. 
  2. Allergic to almonds? Omit them, or sub cashews, pepitas, or sunflower seeds. They add a nice crunch.
  3. I like this best with my Vegan Cashew Mayo, but you can use store bought vegan mayo or my Tofu Mayo if you like.


Serving: 1serving, Calories: 209kcal, Carbohydrates: 26g, Protein: 9g, Fat: 9g, Saturated Fat: 1g, Sodium: 299mg, Potassium: 284mg, Fiber: 7g, Sugar: 7g, Vitamin A: 285IU, Vitamin C: 1mg, Calcium: 80mg, Iron: 2mg