Vegan Chicken Salad Twist (Printable)

A protein-packed vegan chicken salad featuring crunchy almonds, sweet grapes, and creamy dressing in 15 minutes.

# What Goes In:

→ Protein & Crunch

01 - 1/2 cup raw slivered almonds
02 - 15 oz canned chickpeas, drained and rinsed

→ Vegetables & Fruit

03 - 2 celery ribs, diced small
04 - 1/2 cup red grapes, halved
05 - 1/4 cup dried cherries

→ Dressing

06 - 1/2 cup vegan mayonnaise
07 - 1 tablespoon fresh lemon juice
08 - Salt and pepper to taste

# How to Make It:

01 - In a food processor, pulse slivered almonds until crumbly, being careful not to process into powder or paste.
02 - Add drained chickpeas to the processor with almonds and pulse several times until mixture is flaky with some beans remaining whole. Avoid over-processing.
03 - Transfer almond-chickpea mixture to a large bowl. Add celery, grapes, dried cherries, vegan mayonnaise, lemon juice, salt, and pepper. Fold together until well combined.
04 - Refrigerate until ready to serve.
05 - Serve chilled on croissants, bread with lettuce, over a bed of greens, or with crackers.

# Expert Advice:

01 -
  • It tastes nothing like the diet food it technically is, which feels like getting away with something.
  • Fifteen minutes from pantry to plate means you can pull this together between meetings or right before guests arrive.
  • The texture contrast between soft chickpeas, toasted almonds, and juicy grapes keeps you interested with every bite.
02 -
  • Over-processing is the enemy here—you'll accidentally turn it into hummus, and while that's not bad, it's not what you're going for.
  • The mayo-to-chickpea ratio makes all the difference; too little and it's dry, too much and it becomes mayo salad with chickpeas.
03 -
  • If your vegan mayo tastes too tangy, add a pinch of sugar to balance it out, or switch brands entirely.
  • Chop your vegetables and fruit the morning of if you're making this ahead—they stay firmer and brighter that way.
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