Vegan chicken salad twist (Printable version)

A vibrant plant-based salad with crunchy almonds, sweet grapes, and creamy dressing, ready in 15 minutes.

# What you need:

→ 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 lemon juice
08 - Salt and pepper to taste

# How to Make It:

01 - In a food processor, pulse the slivered almonds a few times until crumbly, avoiding fine powder or paste consistency.
02 - Add drained chickpeas to the processor with almonds. Pulse several times until mixture is flaky with some whole beans remaining. Do not over-process.
03 - Transfer almond-chickpea mixture to a large bowl. Add celery, grapes, dried cherries, vegan mayonnaise, lemon juice, salt, and pepper. Mix until well combined.
04 - Refrigerate until ready to serve.
05 - Serve chilled on croissants, bread with lettuce, over a salad, or with crackers.

# Expert Advice:

01 -
  • It comes together in 15 minutes with zero cooking, so you can make it while your coffee is still hot.
  • The texture mimics real chicken salad so well that even non-vegans get genuinely surprised when you tell them what it is.
  • It keeps for days in the fridge, making it perfect for meal prep or last-minute lunch panic.
02 -
  • Over-processing is the silent killer of this recipe—if your mixture turns into paste, you've gone too far and the whole texture suffers.
  • Rinsing your canned chickpeas removes the goopy starch that would otherwise make everything feel heavy and gluey.
03 -
  • Don't rinse your chickpeas over the sink without thinking—save a tiny bit of that liquid in case your mixture feels too dry, then add it back a teaspoon at a time.
  • Toast your almonds lightly before pulsing if you want them to taste nuttier and more complex, which elevates the whole dish.
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