Vegan Chickpea Salad Mix

This Vegan Chicken Salad is a bright, protein-packed twist on a classic favorite, bursting with crunch, sweet red grapes, and creamy vegan mayo. It is the perfect solution for quick picnics, sandwiches, or light lunches, coming together in just 15 minutes with no cooking required.

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The combination of chickpeas and pulsed slivered almonds creates a satisfying texture that mimics traditional chicken salad beautifully. With the addition of tart dried cherries and fresh lemon juice, every bite offers a balanced profile of savory, sweet, and bright flavors.

Ingredients

• 1/2 cup raw slivered almonds
• 15 oz (425 g) can chickpeas, drained and rinsed
• 2 celery ribs, diced small
• 1/2 cup red grapes, halved
• 1/4 cup dried cherries
• 1/2 cup vegan mayonnaise
• 1 tablespoon lemon juice (from about 1/2 lemon)
• Salt and pepper, to taste

Instructions

Step 1

In a food processor, pulse the slivered almonds a few times until crumbly—avoid processing into a powder or paste.

Step 2

Add the drained chickpeas to the processor with the almonds. Pulse a few times until the mixture is flaky, with some beans left whole. Do not over-process.

Step 3

Transfer the almond-chickpea mixture to a large bowl. Add celery, grapes, dried cherries, vegan mayo, lemon juice, salt, and pepper. Mix until well combined.

Step 4

Refrigerate until ready to serve.

Step 5

Serve chilled on croissants, bread with lettuce, over a salad, or with crackers.

Zusatztipps für die Zubereitung

If you do not have a food processor, you can still enjoy this recipe by finely chopping the almonds with a knife and mashing the chickpeas using a fork or potato masher before combining them with the remaining ingredients. For the best texture, ensure the chickpeas are well-drained and rinsed before processing.

Varianten und Anpassungen

To accommodate nut allergies, substitute the almonds with pepitas or sunflower seeds, or omit them entirely. For a different flavor profile, you can swap the vegan mayo for vegan plain yogurt or a homemade vegan dressing. The dried cherries can also be replaced with raisins or dried cranberries if preferred.

Serviervorschläge

This versatile salad is delicious when served chilled on buttery vegan croissants or tucked into bread with fresh lettuce. It also works beautifully scooped over a bed of mixed greens for a lighter meal or served as a dip with crunchy crackers.

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This easy American-style dish is a fantastic way to enjoy a classic comfort food in a vegan, dairy-free format. With 209 calories and 9g of protein per serving, it is a wholesome choice for any day of the week.

Recipe FAQs

→ Can I substitute almonds for nut allergies?

Yes, you can replace almonds with cashews, pepitas, or sunflower seeds, or omit them entirely for a nut-free version.

→ How should I prepare the almonds without a food processor?

Chop the almonds finely with a knife and mash the chickpeas using a fork or potato masher before mixing with other ingredients.

→ What is the best way to serve this salad?

This chilled salad works well on croissants, bread with lettuce, as a topping for greens, or alongside crackers.

→ Can I use a different creamy base instead of vegan mayo?

You can swap vegan mayo with plain vegan yogurt or homemade vegan mayo for a different flavor profile.

→ How long can the salad be stored?

Keep the salad refrigerated and consume within 5 days for the best freshness and flavor.