Pin My friend Marcus texted me on a Tuesday asking if I could bring lunch to his rooftop gathering, and I realized I had about an hour to figure something out. I'd been eyeing this vegan chicken salad concept for weeks, curious if chickpeas could actually fill that savory, satisfying role without feeling like a compromise. Turns out, they do something even better—they become something entirely their own, especially when you pulse them just enough to keep them chunky and interesting. The almonds add this unexpected crunch that reminds you of those hidden texture moments in real good food. That afternoon, watching people come back for seconds without realizing it was completely plant-based felt like I'd cracked some kind of code.
I brought that salad to Marcus's rooftop, nestled in a cooler with some crusty bread and lettuce leaves, and watched a lawyer and a painter and a musician all keep gravitating back to it between conversations. Someone asked if it was "actually vegan," and I loved that moment of surprise when I said yes—not because they felt tricked, but because they'd been too busy enjoying themselves to notice. That's when I knew this recipe belonged in my regular rotation, not just as a backup plan.
Ingredients
- Raw slivered almonds (1/2 cup): These provide the textural anchor that makes this feel substantial; you want them crumbly but still recognizable, not ground into flour.
- Canned chickpeas (15 oz, drained and rinsed): The protein powerhouse that replaces chicken beautifully, taking on flavors while keeping things light and plant-forward.
- Celery ribs (2, diced small): This is your freshness element and the quiet crunch that balances the creaminess perfectly.
- Red grapes (1/2 cup, halved): They burst with sweetness and add visual interest, plus they stay firm instead of getting mushy over days.
- Dried cherries (1/4 cup): These provide deeper, more complex sweetness than you'd expect, with a slight tartness that cuts through richness beautifully.
- Vegan mayonnaise (1/2 cup): This is the glue that brings everything together; use one you actually like, because it's the star here.
- Lemon juice (1 tablespoon): Fresh and bright, it prevents the whole thing from feeling heavy and adds a little lift to every bite.
- Salt and pepper (to taste): These seem simple but they're essential for bringing all those disparate flavors into actual harmony.
Instructions
- Pulse the almonds into crumbly texture:
- In a food processor, give your almonds a few quick pulses—you're listening for that sound to change, aiming for something between sand and gravel. Stop before it becomes powder, because that texture matters more than you'd think.
- Add chickpeas and pulse gently:
- Add the drained chickpeas and pulse everything together just a few times until it looks flaky and partially broken up, like you're creating something intentionally rustic. Some whole beans left in there are actually your friends.
- Combine everything in a large bowl:
- Transfer to a bowl and add your celery, grapes, cherries, vegan mayo, lemon juice, salt, and pepper, then mix until everything is evenly coated and the flavors start to get familiar with each other. Don't over-mix; you want people to taste each element.
- Chill before serving:
- Refrigerate it until you're ready to serve, which lets the flavors meld and makes it taste even better than when you just made it.
Pin There's something quietly powerful about making someone feel nourished and surprised at the same time. This salad does that because it respects both the person eating it and the ingredients themselves, letting each one stay true to what it is while contributing to something bigger.
When Texture Becomes Everything
The first time I made this too fine in the food processor, I got something that looked like wet sand, and I almost threw it out. But I'd already bought the ingredients, so I just ate it, and it tasted fine—totally fine—but it was boring in your mouth. That taught me that the crunch from almonds and celery and the resistance of whole chickpeas is what actually makes this feel like a real meal and not just healthy food you're forcing yourself to eat. The second time, I was intentional about stopping before I went too far, and suddenly it became something I actually craved.
The Grape and Cherry Question
Swapping fruit in a savory salad always feels risky until you realize it's how you create actual complexity. The grapes bring immediate sweetness and moisture, while the dried cherries add something deeper and almost wine-like, a sweetness that lingers and feels more sophisticated. You could absolutely use dried cranberries instead, or even fresh diced apple if you want something closer to a classic chicken salad, but I find the combination of fresh and dried keeps things interesting across multiple bites and multiple days.
Building Your Own Variation
This recipe is written as I've learned to make it, but it's honestly built to bend. If you have allergies or preferences pulling at you, listen to them—this salad works because it respects balance, not because these are the only possible ingredients. The formula is really just: something crunchy, something creamy, something fresh, something sweet, and enough acid to make it sing.
- Substitute almonds with cashews, pepitas, sunflower seeds, or skip them entirely if nuts aren't in your world.
- Swap mayo for vegan plain yogurt if you want something tangy, or try homemade vegan mayo for a flavor you control completely.
- Add fresh herbs like dill or tarragon if you want to push it toward a fancier territory, or keep it clean and simple as written.
Pin This is the kind of recipe that moves from the "I should eat better" category straight into "I actually want to make this again" territory. Bring it to a rooftop gathering or eat it alone in your kitchen at 2 PM on a Wednesday—either way, it tastes like care, which is really all food ever needs to be.
Recipe Q&A
- → What gives the vegan salad its protein content?
Chickpeas and slivered almonds provide the main protein source, delivering a satisfying, plant-based boost.
- → Can the almonds be substituted for nut allergies?
Yes, you can replace almonds with cashews, pepitas, or sunflower seeds, or omit them entirely for nut-free options.
- → How do I achieve the right texture without a food processor?
Chop almonds finely and mash chickpeas using a fork or potato masher before mixing with other ingredients.
- → What are suitable serving suggestions for this dish?
Serve chilled on croissants, in sandwiches, over greens, or with crackers for light meals and snacks.
- → How long can the salad be stored safely?
Store refrigerated in an airtight container for up to five days while maintaining freshness.