This vegan chicken salad is amazing piled on a sandwich, stuffed in a wrap, or on top of a crunchy salad! Made with protein-packed seitan, hearty chickpeas, and creamy vegan mayo seasoned with fresh dill and scallions. Whip up a batch for lunch today!
Chickpeas are just about the most versatile bean I’ve ever come across. They pair well with so many flavors, making them the ultimate bean in my book.
No wonder they are loved by so many. And this Cranberry Walnut Vegan ‘Chicken’ Salad is another terrific use of this versatile bean!
This salad is full of fiber, protein and uses just 8 ingredients (plus salt + pepper) creating the most wonderful salad that will rival its chicken predecessor. And I know you’re going to love this healthy, quick and easy salad as much as I do!
Vegan ‘Chicken’ Salad
Who will love this Vegan ‘Chicken’ Salad? Those who are looking for an alternative to the chicken salad you might see at Trader Joe’s or Whole Foods.
It has the same mouthfeel and is just as filling. I can almost guarantee you won’t be able to tell the difference between this plant-based version and the actual chicken salad.
I assure you this chickpea vegan ‘chicken’ salad with cranberries and walnuts will hit the spot and satisfy your craving for a chunky, sweet, peppery, crunchy style sandwich.
Full of texture and flavor, this has become a favorite and is hearty enough to leave you feeling completely satisfied!
Ingredients You’ll Need for Vegan ‘Chicken’ Salad
With only a few ingredients, this healthy salad comes together quick and easy.
Here is everything you will need, plus suggestions for substituting when possible. You can find the full measurements in the recipe card at the bottom of this post.
- Chickpeas – use canned or fresh cooked garbanzo beans
- Cranberries – When buying cranberries, use organic whenever possible (I like the ones from Trader Joe’s, they’re so brightly colored too!). You can also use fresh chopped cranberries or chopped dried cherries!
- Celery – cool and crunchy, but can be omitted
- Walnuts – feel free to change it up with pecans
- Green onions – sub with ¼ cup finely diced red onions
- Vegan mayo or tahini
- Apple cider vinegar – can also use white wine vinegar or TJ’s Orange Muscat Vinegar
- Pure maple syrup – coconut nectar or date syrup works too
- Salt + pepper
Dressing: Start by mixing your dressing. In a small bowl combine tahini/mayo, vinegar, water and maple syrup. Set aside so the flavors come together. This can be made a day or two ahead and stored in the refrigerator until ready to use. Add a tad more water, or vinegar if you’re a vinegar lover, to thin out dressing as desired. If using vegan mayo, you may like to add 2 more tablespoons.
Mash chickpeas: In a medium to large bowl, add your garbanzo beans and roughly mash with a strong fork or potato masher. Mash at least ¾ of the chickpeas so it binds well.
Assemble: Add in celery, cranberries, nuts, scallions, salt, pepper and dressing, mix well. Serve at room temp or let chill in the refrigerator for an hour before serving.
Serve: Serve on your favorite bread as a closed or open faced sandwich, or on a bed of leafy greens. You may even opt to simply enjoy the salad as is.
Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days, in a covered container.