Vegan Chicken Salad Chickpea Almond (Printable Version)

Protein-packed chickpea salad with crunchy almonds, sweet grapes, and creamy vegan mayo. Ready in 15 minutes.

# What You’ll Need:

→ 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

# Step-by-Step Guide:

01 - In a food processor, pulse the slivered almonds a few times until crumbly, avoiding over-processing into powder or paste.
02 - Add the drained chickpeas to the processor with the almonds and pulse a few times until the mixture is flaky with some beans left whole. Do not over-process.
03 - Transfer the almond-chickpea mixture to a large bowl. Add celery, grapes, dried cherries, vegan mayonnaise, lemon juice, salt, and pepper. Mix until well combined.
04 - Refrigerate until ready to serve. Serve chilled on croissants, bread with lettuce, over a salad, or with crackers.

# Additional Tips::

01 -
  • Ready in just 15 minutes with absolutely no cooking required.
  • Packed with plant-based protein from chickpeas and almonds.
  • The perfect balance of savory mayo, sweet grapes, and tart dried cherries.
  • An easy, make-ahead meal that stores beautifully for weekday lunches.
02 -
  • This salad keeps well refrigerated for up to 5 days, making it ideal for meal prep.
  • Ensure the chickpeas are thoroughly drained and rinsed to maintain a creamy, non-watery consistency.
  • Always check the labels of your vegan mayonnaise for potential soy allergens if needed.
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