Pin It My friend Marcus showed up to a potluck last summer with this vegan chicken salad, and I was skeptical until I took a bite—the combination of crunchy almonds, sweet grapes, and chickpeas somehow tasted exactly like the comfort food I'd grown up with, but better. What struck me most was how simple it was to make; he'd thrown it together that morning in about fifteen minutes while chatting on the phone. Now it's become my go-to when I need something filling but light, and I've made it so many times I could probably do it with my eyes closed.
I'll never forget bringing this to a family gathering where my aunt (who'd been skeptical about my vegan cooking) asked for the recipe midway through her second helping. There's something quietly powerful about watching someone's assumptions melt away the moment they taste something delicious, and that moment felt like a small victory in my kitchen journey.
Ingredients
- Raw slivered almonds: These stay light and airy if you pulse them instead of grinding them to oblivion—the texture is what makes this feel like chicken salad rather than paste.
- Canned chickpeas: Buy the good stuff if you can, because rinsing them well removes the starchy liquid that would otherwise make everything gummy and sad.
- Celery ribs: Cut them small so every bite gets that fresh crunch, and don't skip this because it's the backbone of the whole thing.
- Red grapes: Halving them instead of leaving them whole means they distribute evenly and burst with sweetness as you eat, not just sit there like little ornaments.
- Dried cherries: They're the secret weapon nobody expects—tart and chewy, they keep the salad from feeling one-note sweet.
- Vegan mayonnaise: This is non-negotiable for creaminess, though honestly the brand matters; some taste more authentic than others, so try a couple and find your favorite.
- Lemon juice: Fresh is always better than bottled, and the acid cuts through the richness while brightening everything up.
- Salt and pepper: Season boldly at the end because everything tastes better when you actually taste it, if that makes sense.
Instructions
- Pulse the almonds until crumbly:
- Pop them into your food processor and give it a few short pulses—you're looking for pieces that look like wet sand, not flour. If you go too far, you'll end up with almond butter, which defeats the whole textural purpose.
- Add chickpeas and pulse again:
- Let some of them break apart while keeping others intact; this flaky, uneven texture is what tricks your brain into thinking you're eating chicken. A few whole beans in there are your friends, not a mistake.
- Combine everything in a big bowl:
- Transfer that almond-chickpea mixture and add the celery, grapes, dried cherries, mayo, lemon juice, salt, and pepper all at once. Mix gently with a big spoon or your hands until everything is coated and plays nicely together.
- Chill before serving:
- Pop it in the fridge for at least an hour if you have time; the flavors marry and mellow out, making it taste even better than when you first made it. If you're in a rush, serve it right away—it still tastes great, just a touch sharper.
Pin It There was a moment last week when my roommate, who'd never had a vegan salad in her life, asked me to make this for her work lunch, and hearing her come home excited about what she'd eaten felt like the whole thing had come full circle. Food has this quiet power to change people's minds without them even realizing it's happening.
Make It Your Own
The beauty of this recipe is how customizable it really is, and I've learned that your taste preferences should always win over what's written on the page. If you don't like grapes, swap them for diced apple or pear; if almonds aren't your thing, cashews or sunflower seeds work just as well. I once made it with toasted walnuts and pecans when someone with a tree nut allergy was coming over, and honestly, it was even better than the original—more depth, less sweetness.
Storage and Make-Ahead Magic
This salad actually gets better after a day or two in the fridge because the flavors start talking to each other, and the textures soften just enough to blend beautifully without becoming mushy. I've kept it for up to five days, and it never disappointed, though by day five the celery starts to lose its snap, so that's your personal deadline.
Serving Ideas and Kitchen Lessons
I've served this on croissants for fancy picnics, mixed it into grain bowls for quick lunches, and even spooned it over salad greens when I wanted to feel like I was eating something lighter than it actually is. Each presentation tells a different story, and none of them are wrong. The lesson I've learned is that good food is flexible, and it deserves to be treated that way in your kitchen.
- Toast your bread or croissant before filling it so everything stays crispy instead of getting soggy from the dressing.
- Make it the night before an event and let it chill so all you have to do is scoop and serve, which is basically cheating in the best way.
- Always taste and adjust your seasoning right before serving, because flavors can shift and hide during storage, and you want the last bite to be just as good as the first.
Pin It This vegan chicken salad has become one of those recipes that reminds me why I love cooking in the first place—it's simple, it's generous, and it makes people happy. Make it your own way, share it with someone who might surprise you, and enjoy every bite.
Your Questions Answered
- → What can I use instead of slivered almonds?
You can substitute slivered almonds with cashews, pepitas, sunflower seeds, or omit nuts entirely for allergies.
- → How do I prepare the chickpeas for the salad?
Drain and rinse canned chickpeas, then pulse in a food processor with almonds until flaky, leaving some beans whole for texture.
- → Can I make this salad without a food processor?
Yes, finely chop the almonds and mash chickpeas with a fork or potato masher before combining with other ingredients.
- → What type of dressing is used in this salad?
A creamy vegan mayonnaise mixed with lemon juice, salt, and pepper creates the dressing.
- → How should I store the salad and how long does it last?
Keep the salad refrigerated in an airtight container. It stays fresh for up to 5 days.
- → What are some serving suggestions?
Serve chilled on croissants, sandwich bread with lettuce, over leafy greens, or with crackers.