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+ servings
chickpea chicken salad in a bowl
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4.67 from 33 votes

Vegan Chicken Salad

This vegan chicken salad recipe is fabulous stuffed in a tomato, wrap or pita, a sandwich, or on top of a crunchy salad! With two different versions, you get to choose how you like it.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salad
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 10 servings
Calories: 305kcal

Ingredients

Dressing

  • 1 cup organic raw cashews or substitute white beans or silken tofu for a nut-free version
  • 1 Tablespoons lemon juice
  • 2 Tablespoons apple cider vinegar
  • 1 teaspoon dijon mustard
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon sea salt
  • ½ cup water
  • 3 Tablespoons maple syrup

Chickpea Chicken Salad

  • 15 ounces chickpeas
  • 1 cup red grapes cut in halves
  • ½ cup diced celery
  • ½ cup diced red onion
  • 2 Tablespoons chopped dill
  • 1 Tablespoon poultry seasoning
  • cup dressing

Gardein  Chicken Salad

  • 10 ounces Gardein Chicken Strips
  • 1 cup red grapes cut in halves
  • ½ diced celery
  • ½ diced red onion
  • 2 Tablespoons chopped dill
  • 1 Tablespoon poultry seasoning
  • cup dressing

Instructions

Dressing

  • Combine all ingredients in a high-speed blender until smooth.
  • Place it in a refrigerator until you plan to use it.
  • The dressing lasts 7 days in the refrigerator.

Chickpea Chicken Salad

  • Drain and rinse chickpeas (or substitute drained white beans or silken tofu)
  • Put in a food processor.
  • Pulse until chickpeas are partially mashed (Some should still be whole; you don't want them o be mushy), so don't over-pulse.
  • Remove chickpeas and place them in a large bowl (scrape the sides of the food processor bowl)
  • Add the celery, grapes, onion, dill, poultry seasoning, and ⅓ cup dressing.
  • Stir.
  • Refrigerate until serving.

Gardein Chicken Salad

  • In a large skillet on medium heat, cook the chick'n strips until heated through.
  • Use vegetable broth to prevent sticking.
  • Flip the chick'n strips over until cooked.
  • Remove from heat and let cool.
  • Once cooled, chop the chick'n strips into small bite-sized pieces.
  • Add celery, grapes, onion, dill, poultry seasoning, and ⅓ cup dressing.
  • Stir.
  • Refrigerate until serving.

Notes

  • A quick way to avoid soaking cashews overnight is to boil them for 10 minutes, drain and then add them to the blender.
  • If you have a high-speed blender, soaking and boiling the cashews is unnecessary. 
  • This salad will last refrigerated for up to 5 days.
  • Substitute white beans or silken tofu for cashews in the mayo for a but-free version.
  • Poultry seasoning is vegan, so any brand works well.
  • This salad tastes excellent inside a tomato, a pita, a lavash wrap, a tortilla, on a sandwich, or placed on top of your favorite salad greens.

Nutrition

Serving: 10g | Calories: 305kcal | Carbohydrates: 31g | Protein: 14g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 298mg | Potassium: 406mg | Fiber: 4g | Sugar: 15g | Vitamin A: 119IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 3mg