Go Back Email Link
+ servings
chickpea chicken salad in a bowl
Print Recipe
4.63 from 29 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: Vegan
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 VEGAN 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 CHICK'N STRIP VEGAN 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 in a refrigerator until you plan to use
  • Lasts 7 days in the refrigerator

CHICKPEA VEGAN 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 celery, grapes, onion, dill, poultry seasoning, and ⅓ cup dressing
  • Stir
  • Refrigerate until serving

GARDEIN CHICK'N STRIP VEGAN CHICKEN SALAD 

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

Notes

Tips:
  1. This salad will last refrigerated for up to 5 days.
  2. Substitute white beans or silken tofu for cashews in the mayo for a but-free version.
  3. Poultry seasoning is vegan, so any brand works well.
  4. This salad tastes great inside a tomato, a pita, on a lavash wrap, or tortilla, on a sandwich, or placed on top of your favorite salad greens.

Nutrition

Calories: 305kcal | Carbohydrates: 31g | Protein: 14g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 28mg | Sodium: 298mg | Potassium: 406mg | Fiber: 4g | Sugar: 15g | Vitamin A: 119IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 3mg