Vegan Chicken Salad Recipe

Vegan Chicken Salad mimics classic texture and flavor using chickpeas or soy curls pulsed with crunchy celery, sweet grapes, and creamy vegan mayo for protein-packed sandwiches or wraps. Ready in 15 minutes, it’s a versatile lunch staple.

Why This Recipe Works

• Chickpeas provide flaky “chicken” bite when pulsed.
• Nuts add authentic crunch without meat.
• Fruit balances savory creaminess.
• Mayo base holds moisture perfectly.
• Chills for enhanced flavor melding.

Ingredients & Prep

• 15 oz can chickpeas, drained (or 1½ cups dry soy curls, rehydrated)
• ½ cup slivered almonds or sunflower seeds
• 2 celery ribs, finely diced
• ½ cup red grapes, halved
• ¼ cup red onion, minced
• ½ cup vegan mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 2 tbsp fresh dill or chives, chopped
• Salt and black pepper to taste

Step-by-Step Instructions

1. Pulse almonds briefly in food processor to crumbly texture.
2. Add chickpeas (or chopped soy curls); pulse until flaky but chunky.
3. Transfer to bowl; mix in celery, grapes, onion, mayo, mustard, lemon juice, herbs, salt, and pepper.
4. Chill 30 minutes for best flavor.
5. Serve on bread, lettuce wraps, or crackers.

Flavor Variations

Storage Tips

Refrigerate up to 5 days. Flavors improve overnight.

FAQs

Too dry?
Add more mayo or aquafaba.

Nut-free?
Swap seeds or oats.

Soy-free?
Stick with chickpeas or jackfruit.

Conclusion

Vegan Chicken Salad delivers nostalgic comfort plant-based crunchy, creamy, and endlessly adaptable.

Vegan Chicken Salad Recipe

Print Recipe

A creamy and satisfying vegan chicken salad made with plant-based chicken, crunchy celery, and a tangy dairy-free dressing. Perfect for sandwiches, wraps, or lettuce cups.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 0 mins
• Total Time: 15 mins
• Yield: 4 servings 1x
• Category: Salad
• Method: No Cook
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 2 cups plant-based chicken, chopped or shredded
• 1/2 cup vegan mayonnaise
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and black pepper to taste
• 1/2 cup celery, finely chopped
• 1/4 cup red onion, finely diced
• 2 tbsp fresh parsley or dill, chopped
• Optional: 1/4 cup grapes or diced apples

Instructions

• 1. Add plant-based chicken to a medium mixing bowl.
• 2. In a small bowl, whisk vegan mayo, Dijon mustard, lemon juice, garlic powder, onion powder, salt, and pepper.
• 3. Pour dressing over the chicken and toss to coat evenly.
• 4. Fold in celery, red onion, herbs, and grapes or apples if using.
• 5. Taste and adjust seasoning as needed.
• 6. Cover and chill for at least 20 minutes to let flavors meld.
• 7. Serve on bread, in wraps, or over lettuce.

Notes

• Use chickpeas or hearts of palm if plant-based chicken isn’t available.
• Add chopped nuts for extra crunch.
• Keeps well refrigerated for up to 4 days.

Nutrition

• Serving Size: 1 cup
• Calories: 260
• Sugar: 3g
• Sodium: 420mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 0mg

Keywords: vegan chicken salad, plant-based chicken salad, dairy-free salad