Chicken salad is one of those comfort foods that works everywhere — from a picnic basket to a desk lunch to a quick no-fuss dinner. But here’s the twist: this version is 100% vegan. Instead of chicken, we’re using chickpeas (or a good store-bought vegan chicken substitute), blended with creamy dressing, crunchy veggies, and just the right tang.
It’s protein-packed, mayo-tangy, and endlessly customizable. Pile it high on toasted bread for sandwiches, scoop it onto crackers, or serve it on crisp lettuce leaves for a lighter bite. Trust me — once you try it, you’ll wonder why you ever needed the original.
🎯 QUICK FACTS
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Servings: 4 sandwiches or wraps
- Difficulty: Zero Sweat
📝 INGREDIENTS
For the Salad Base
- 1 can (15 oz / 425 g) chickpeas, drained & rinsed (or 2 cups cooked) OR 2 cups vegan chicken strips, chopped
- ¼ cup red onion, finely diced
- ½ cup celery, diced
- ½ cup apple, diced (optional but amazing for crunch + sweetness)
- 2 tablespoons fresh parsley or dill, chopped
For the Creamy Dressing
- ½ cup vegan mayo (store-bought or homemade)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice (fresh is best!)
- 1 teaspoon apple cider vinegar
- Salt & black pepper, to taste
For Serving
- Bread, wraps, or lettuce cups
- Optional toppings: avocado slices, sprouts, or tomato
👩🍳 LET’S COOK!
Step 1. Mash the chickpeas.
In a large bowl, mash chickpeas with a fork or potato masher until chunky (not smooth — you want texture!). If using vegan chicken strips, just chop them into bite-size pieces.
Step 2. Add the crunch.
Stir in onion, celery, apple, and fresh herbs.
Step 3. Make it creamy.
In a small bowl, whisk together mayo, mustard, lemon juice, vinegar, salt, and pepper. Pour over the chickpea mixture and stir until fully coated.
Step 4. Serve it up.
Spoon onto bread for a sandwich, wrap it in a tortilla, or scoop onto lettuce leaves. Garnish with avocado or sprouts if you’re feeling fancy.
📊 NUTRITION & PRO TIPS
💡 Pro Tips:
- Want it creamier? Add a splash of unsweetened almond milk to loosen the dressing.
- Meal prep hero: this salad tastes even better after a few hours in the fridge.
- Sub in grapes or dried cranberries for a sweet pop.
- Toast your bread — it takes the sandwich to another level.
❓ READERS ASKED, WE ANSWERED
Q: Can I make this soy-free?
A: Yep — just skip soy-based vegan chicken and use chickpeas instead.
Q: How long does it keep?
A: About 3–4 days in the fridge, tightly covered.
Q: Can I make it oil-free?
A: Absolutely — swap vegan mayo for blended avocado or tahini for a creamy, whole-food version.
🌟 VARIATIONS TO TRY
- Curried Vegan Chicken Salad: Add curry powder, raisins, and chopped cilantro.
- Buffalo Style: Stir in hot sauce + a drizzle of vegan ranch.
- Mediterranean Twist: Add olives, cucumber, and a sprinkle of oregano.
🍽 STORAGE & MEAL PREP
- Fridge: Lasts 3–4 days in an airtight container.
- Freezer: Not recommended (mayo-based dressings don’t freeze well).
- On-the-Go: Pack into a container with crackers or pita for a quick lunch.
✨ Creamy, crunchy, and packed with flavor, this vegan “chicken” salad proves that comfort food doesn’t need meat to be satisfying.
