Save to Pinterest A friend handed me a container of this vegan chicken salad at a potluck last summer, and I was skeptical until I took the first bite. The chickpeas had this unexpected flakiness to them, the almonds added a satisfying crunch, and somehow the whole thing tasted more like comfort food than health food. I went back for seconds and immediately asked for the recipe, which turned out to be laughably simple. Now it's my go-to when I need something that looks fancy but takes barely any time at all.
I made this for a beach day with my family, packing it in a cooler alongside some fresh bread, and watching my dad take his first bite was worth the entire drive. He genuinely paused, confused, because his brain was expecting chicken but getting something somehow better. That moment when someone's food expectations get completely flipped is exactly why I keep coming back to this recipe.
Ingredients
- Raw slivered almonds (1/2 cup): They stay tender and absorb the creamy dressing beautifully, but pulse them gently or they'll turn into almond butter before you know it.
- Canned chickpeas (15 oz, drained and rinsed): The rinsing step is non-negotiable because it removes the starchy liquid that would make everything gummy.
- Celery ribs (2, diced small): This is your textural backbone, giving that familiar crunch you expect from a chicken salad.
- Red grapes (1/2 cup, halved): They burst slightly when you mix everything, releasing little pockets of sweetness that balance the savory elements.
- Dried cherries (1/4 cup): These add a subtle tartness and chewiness that keeps things interesting with every bite.
- Vegan mayonnaise (1/2 cup): This is the binder that brings everything together, so don't skimp on the quality here.
- Lemon juice (1 tablespoon): It brightens the whole mixture and prevents the mayo from feeling too heavy.
- Salt and pepper: Taste as you go because mayo can mask flavors until everything comes together.
Instructions
- Pulse the almonds gently:
- Put them in your food processor and pulse just a few times until they're crumbly but still have some texture. You want them to add crunch, not turn into a paste, so stop before you think you're done.
- Add chickpeas and pulse again:
- Add the drained chickpeas to the almonds and pulse until you've got a flaky mixture with some whole beans still visible. This texture is what makes it feel like chicken salad instead of hummus.
- Combine everything in a bowl:
- Transfer your almond-chickpea mixture to a large bowl and add the celery, grapes, dried cherries, vegan mayo, lemon juice, salt, and pepper. Mix gently until everything is coated and distributed evenly.
- Chill before serving:
- Pop it in the fridge for a bit so the flavors meld and it's nice and cold. This also gives it time to firm up slightly.
- Serve however you like:
- Pile it on toasted bread, serve it over greens, use it as a cracker topper, or wrap it in lettuce for something lighter. The possibilities are honestly endless.
Save to Pinterest My partner brought this to a work lunch and came home talking about how their coworker asked if they'd finally started eating chicken again. There's something special about a vegan dish that doesn't announce itself as vegan, that just tastes good and makes people happy. That's when you know you've nailed a recipe.
Why No-Cook Meals Are Actually Underrated
There's something liberating about opening your fridge on a busy day and knowing you can have something restaurant-quality ready in minutes. This salad taught me that vegan cooking doesn't always mean standing over a stove, and honestly, that's when I started making it weekly. The less you fight with cooking, the more you actually want to cook.
The Texture Game Changes Everything
When I first made this, I realized that what makes chicken salad craveable isn't the chicken itself—it's the contrast between creamy, crunchy, chewy, and sweet all in one bite. Once I stopped thinking of this as a substitute and started thinking of it as its own thing, everything clicked. The chickpeas provide a surprisingly meaty flakiness when you pulse them right, and the almonds give you that textural anchor.
Storage and Variations That Actually Work
I've kept this in my fridge for up to five days and it actually gets better as it sits because the flavors get friendlier with each other. You can swap out almonds for cashews if you want something buttery, use sunflower seeds for a nuttier vibe, or add fresh dill if you're feeling herbal. The base is flexible enough that you can make it your own without losing what makes it special.
- If you don't have a food processor, just chop your almonds finely and mash the chickpeas with a fork until they're mostly broken up.
- Try vegan yogurt mixed with mayo for a tangier version, or make homemade vegan mayo if you want to control every ingredient.
- Double or triple the batch because it disappears faster than you'd expect.
Save to Pinterest This recipe became my answer to "What's something you make that even non-vegan friends love?" and honestly, that's the highest compliment a dish can get. Make it for someone you care about and watch their face when they realize what they're eating.
Answers to Recipe Questions
- → Can I replace almonds with other nuts or seeds?
Yes, cashews, pepitas, or sunflower seeds are great alternatives if you have nut allergies or prefer a different crunch.
- → How should I prepare the almonds and chickpeas without a food processor?
Finely chop the almonds by hand and mash the chickpeas using a fork or potato masher before combining with the other ingredients.
- → What are some serving suggestions for this salad?
Serve chilled on croissants, bread with lettuce, over leafy greens, or alongside crackers for a light meal.
- → Can I use a different dressing instead of vegan mayo?
Yes, swapping vegan mayo for plain vegan yogurt or homemade vegan mayo offers flavorful variations.
- → How long does this salad stay fresh in the refrigerator?
It keeps well refrigerated for up to 5 days when stored in an airtight container.