Vegan Chicken Salad

5 from 3 votes

Enjoy the flavors of a classic in this vegan chicken salad! Made with mashed chickpeas, this sandwich has crunch from celery and a burst of sweetness with red grapes.

Prep Time15

Cook Time0

Total Time15

Course: Main Course

Cuisine: American

Diet: Vegan, Vegetarian

Servings:

Calories: 364kcal

Author: Alison Corey

Equipment

Ingredients

15 ounces chickpeas 1 can (drained and rinsed)
2 stalks celery finely diced
¼ cup red onion finely diced
½ cup plain vegan yogurt
1 teaspoon dijon mustard
1 tablespoon lemon juice
½ teaspoon apple cider vinegar
1 tablespoon fresh dill
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
½ cup red grapes cut into quarters
8 slices whole wheat bread
lettuce for serving
1 tomato sliced

Instructions

Add the drained and rinsed chickpeas to a bowl. Using a fork or potato masher, mash the chickpeas until almost fully mashed but they still have some texture.
Add the vegan plain yogurt, chopped celery, diced red onions, dijon mustard, lemon juice, garlic powder, apple cider vinegar, dill, salt and pepper. Fold everything together until it’s combined.
Gently fold in the quartered red grapes.
Serve between slices of whole wheat bread, with lettuce and tomato.

Notes

Tips for Making Vegan Chicken Salad

Opt for canned chickpeas. They are convenient and easy to mash.

Use unsalted canned chickpeas so that you have control over the seasoning.

When mashing the chickpeas, aim for a consistency that resembles the texture of shredded chicken. Leave some chunks for added texture.

Ensure that the yogurt you use for the dressing is unsweetened and not flavored.

If you have time, refrigerate the salad for 30 minutes before assembling. This allows the flavors to meld together and for the salad to cool, enhancing the overall taste.

Consider using whole-grain, artisan, or sourdough bread for added depth of flavor and a better texture.
Store in the refrigerator in an airtight container for up to 5 days.

Nutrition