Vegan Chicken Salad

If you're looking for a delicious recipe for lunch, you just have to try this vegan chicken salad with celery and grapes. It's a plant-based twist on a classic favorite that is just as hearty and satisfying while being completely meat-free!

Course Salad

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Servings servings

Calories 409kcal

Author Sina

Ingredients

1 15 oz can chickpeas
3/4 cup vegan mayonnaise
1 teaspoon Dijon mustard
1 cup red grapes
2 stalks celery
2 green onions
3 tablespoons chopped parsley
1 teaspoon tarragon
1 tablespoon lemon juice
1/2 cup almonds
salt, to taste
black pepper, to taste

Instructions

Drain and rinse the chickpeas. Place them in a large bowl and mash them with a fork. Leave some partially intact.
Finely chop the celery. Cut the grapes into halves and the green onions into rings. Finely chop the parsley.
Juice the lemon.
Add the vegan mayo, celery, green onion, and parsley to the mashed chickpeas. Stir well.
Roughly chop the almonds with a large knife.
Add the almonds and grapes to the vegan chicken salad and carefully stir.
Serve on a sandwich, in a wrap, on lettuce, or with roasted bread or crackers.

Notes

I used canned chickpeas for this recipe. But you could also use dried chickpeas and cook them in your Instant Pot.
For a fruiter version, you could also add 1/2 thinly diced apple (Granny Smith apples work best).
Stored in an airtight container in the fridge, the vegan chicken salad will last up to 4 days.

Nutrition