Vegan Chicken Salad (Print)

Protein-packed vegan blend with almonds, grapes, and creamy mayo, ready in 15 minutes.

# Ingredients:

→ 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 fresh lemon juice
08 - Salt and pepper to taste

# Instructions:

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

# Pro Tips:

01 -
  • It tastes indulgent and creamy while keeping you completely full and energized, not weighed down.
  • You can make it in 15 minutes flat, which means last-minute lunches or surprise guests become genuinely manageable.
  • The flavor actually gets better after a day in the fridge, so meal prep becomes your secret weapon.
02 -
  • Over-processing is the quickest way to turn this into something mushy and sad—you want texture and personality, not a paste.
  • If you don't have a food processor, a sharp knife and a potato masher work surprisingly well and actually give you more control.
03 -
  • Make it the night before if you can—the flavors actually deepen and the texture stays perfect for exactly five days, so it's your secret weapon for meal prep.
  • Toast your almonds lightly in a dry skillet before processing if you want to wake up their flavor and add an extra layer of warmth underneath everything.
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