Vegan Chicken Salad

by Monique

Vegan Chicken Salad is a quick meal that is not only tasty but easy to make. Perfect for lunch or a simple dinner. It requires just 10 ingredients and 10 minutes to make!

Vegan Chicken Salad Sandwich on a plate with lettuce and tomato with lettuce, dill and slivered almonds in the background.

Vegan Chicken Salad is the perfect combination of savory and sweet. A Quick lunch or dinner that is filling and delicious. 

The first time I had Chicken Salad that I actually liked was way back in Culinary School. I remember thinking it was strange that we would be putting fruit with something like chicken but loved the results. 

I wanted to create a similar recipe from what I remembered but veganize it of course. Chickpeas turned out to be a great meat substitute. I took note from my Vegan Chickpea Salad recipe, which I also love and adore.  

If you need a quick tasty meal and have 10 minutes get to cooking!

Bowl of Vegan Chicken Salad with a spoon.

Ingredient Notes:

  • Chickpeas – I generally look for a low sodium or no salt added variety. 
  • Vegan Mayo – You could substitute this with mashed avocado for an oil-free option. 
  • Dijon Mustard – Any brand will do but Dijon works best vs. yellow mustard. 
  • Dill – Fresh dill is one of the key ingredients. It adds a great herby flavor. 
  • Green Onions – This is a mild onion and works best however you could also use a sweet onion. 
  • Celery – I am not the biggest celery fan and even I enjoy the celery in this dish. It adds a nice crunch. 
  • Grapes – I think red are best for this recipe.
  • Almonds – If you don’t have sliced almonds you could chop some up just make sure to chop them fairly small. 
  • Lemon – This adds a great freshness. 
  • Salt & Pepper – I use Sea Salt and fresh cracked pepper. 
  • Fixings – I like to serve mine with spinach and tomato. Use whatever you have on hand. 
Vegan Chicken Salad Sandwich cut in half and stacked on top of each other with lettuce, dill and slivered almonds in the background.

Other Quick & Easy Recipes:

Vegan Chicken Salad on a spoon with a bowl of Vegan Chicken Salad behind.

If you try this recipe make sure to let me know! Leave a comment, rate it and if you take a photo use #feeninforgreens on instagram. I love seeing photos of your recreations!

Bowl of Vegan Chicken Salad with a spoon.

Vegan Chicken Salad

Vegan Chicken Salad is a quick meal that is not only tasty but easy to make. Perfect for lunch or a simple dinner. It requires just 10 ingredients and 10 minutes to make!
Prep Time 10 mins
Total Time 10 mins
Course Main Course, Salad, Side Dish
Cuisine Gluten-free, Vegan
Servings 8 servings

Ingredients
 

  • 2 cans chickpeas drained and rinsed
  • 4 tbsp. vegan mayo
  • 2 tbsp. dijon mustard
  • 2 tbsp. fresh dill chopped
  • ¼ cup green onions thinly sliced
  • ½ cup celery diced
  • 1 cup red grapes halved
  • ½ cup sliced almonds
  • squeeze of fresh lemon
  • salt and pepper to taste

Fixings

  • sliced tomatoes
  • spinach or lettuce

Instructions
 

  • Drain and rinse the canned chickpeas and add them to a medium sized bowl.
  • Get your ingredients ready. Dice your celery, half your grapes, thinly slice your onions and chop your dill.
  • With a fork or potato masher mash your chickpeas. Now to the chickpeas add your mayo, mustard and dill and incorporate together.
  • Now add your celery, grapes, almonds and fold them into the chickpea mixture.
  • Add a squeeze of fresh lemon juice and salt and pepper to taste.
  • Top your bread with a heaping scoop of 'chicken' salad and top with tomatoes and spinach or lettuce.
  • Enjoy!

Notes

  • If you would like to make this oil free you can add smashed avocado instead of the vegan mayo.
  • I have added craisins or dried cherries to this dish before and it is so tasty! I would add about a 1/4 cup chopped or so if you want to make this addition.
  • This is also great wrapped in a tortilla or served on a bun. If you can find a vegan croissant now that would be magic for this dish!
  • I state to rinse the chickpeas as I have heard that this helps with digestion when working with canned beans and legumes. I have a very sensitive stomach and do see a difference when I take the time to do this step.

Nutrition

Calories: 268kcalCarbohydrates: 27gProtein: 10gFat: 14gSaturated Fat: 1gSodium: 97mgPotassium: 404mgFiber: 8gSugar: 7gVitamin A: 376IUVitamin C: 5mgCalcium: 90mgIron: 3mg
Tried this recipe?Tag @feeninforgreens and use #feeninforgreens

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