The Best Vegan Chicken Salad in just 15 minutes! Perfect for sandwiches, wraps, or as a refreshing salad. A must for picnics and barbecues, this quick plant-based delight will leave you craving more!
It's a simple and easy recipe to have on hand when you're in a hurry and craving something tasty. Whether you need a quick meal for your family or have last-minute invitations, this vegan chicken salad is a lifesaver.
Impress everyone with this delicious creation that can be whipped up in just a few minutes, satisfying your hunger and delighting your taste buds. Besides, it's perfect for any occasion!
Looking for plant-based alternatives to chicken? Check out my Vegan Chicken, Vegan Chicken Nuggets, and Vegan Chicken Noodle Soup. Try them for a delightful twist on classic chicken dishes!
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🌟 Why you'll love this recipe
- Quick and easy. With just a 15-ounce can of chickpeas and simple ingredients, make this delicious salad in minutes. Perfect for busy days!
- Flavorful and satisfying. It bursts with a delightful blend of savory and tangy flavors from vegan mayo, celery, red onion, lemon juice, and seasonings.
- Versatile. This recipe can be enjoyed in various ways. Serve it in sandwiches or wraps for a satisfying lunch, or enjoy it as a refreshing salad on a bed of lettuce.
- Plant-based and healthier. By using chickpeas as the base, this dish offers a plant-based alternative to traditional chicken salad. It's packed with protein and fiber.
- Loved by all. This salad is a crowd-pleaser at picnics, barbecues, or home gatherings, and a favorite among vegans and non-vegans alike.
🧾 Ingredient notes
Chickpeas - I used canned chickpeas, but you can also cook them from scratch.
Can sizes are typically around 15 ounces or 400 grams, yielding approximately 9 ounces or 250 grams (about 1 and ½ cups) of drained beans.
If using dried chickpeas, keep in mind that they roughly double in weight once cooked.
To get 9 ounces or 250 grams of cooked chickpeas, you'll need to cook approximately 4.5 ounces or 125 grams (about ¾ cup) of dried chickpeas.
Vegan Mayonnaise - Store-bought works great, but homemade is even better. It can also be replaced by Vegan Sour Cream or Vegan Ranch Dressing, but I highly recommend using vegan mayo for the best flavor.
For a healthier version of this recipe, replace some of the mayonnaise with mashed avocado or Coconut Yogurt.
Lemon juice - Although it's my favorite choice, you can substitute it with apple cider vinegar or white vinegar if desired.
Dijon mustard - Yellow mustard can also be used as an alternative.
Dried dill - You can substitute it with other dried or fresh herbs of your choice. Some alternative options include dried parsley, dried basil, dried thyme, or even fresh herbs like fresh parsley or fresh basil.
Chicken Seasoning - You could omit this ingredient and your salad would be delicious as well, but it enhances the flavor and will make taste your chickpeas like the real thing.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
Here are five variations to add a special touch to your salad:
- Nutty delight. Add ¼ cup (30 grams) of chopped almonds or pecans for a delightful crunch and nutty flavor.
- Fresh and green. Include 2-3 tablespoons of finely chopped green onions or chives for a refreshing and aromatic twist.
- Fruity fusion. Mix in about ½ cup (75 grams) of halved grapes or dried cranberries for a burst of sweetness and tanginess.
- Spicy kick. For a spicy kick, sprinkle in ¼ teaspoon of red pepper flakes or add a dash of hot sauce according to your preference.
- Mediterranean twist. Add ¼ cup (45 grams) of chopped black olives, ½ cup (75 grams) of halved cherry tomatoes, and 2 tablespoons of fresh basil leaves for a Mediterranean flair.
🔪 Instructions
Step 1: Add the chickpeas to a bowl and mash them with a fork or a potato masher.
Step 2: Add all the remaining ingredients and mix until well combined. Enjoy it on bread as a sandwich or open-faced, on a bed of leafy greens, or simply as is.
💭 Expert tips
- Drain and rinse the chickpeas well. This helps remove any excess liquid and ensures a better texture for your salad.
- Use a fork to mash the chickpeas. This technique creates a slightly chunky and satisfying texture, resembling traditional chicken salad.
- Customize the texture. If you prefer a smoother consistency, blend a portion of the chickpeas and mayo together before mixing with the remaining ingredients.
- Let it chill for better flavor. After mixing the ingredients, allow the salad to chill in the refrigerator for at least 30 minutes. This allows the flavors to meld together.
- Get creative with your serving options. Besides sandwiches and wraps, try serving it in lettuce cups, on top of baked potatoes, or as a filling for Vegan Stuffed Peppers.
❓Recipe FAQs
While it is possible to freeze this salad, it may affect the texture and quality of the ingredients. The mayo and other creamy components can separate or become watery upon thawing.
Additionally, fresh vegetables like celery and onions may become limp and lose their crunch.
If you plan to freeze the salad, it is recommended to omit the fresh vegetables and add them fresh after thawing.
It can typically be stored in the fridge for 3 to 5 days. It's important to keep it properly refrigerated in an airtight container to maintain its freshness.
However, please note that the specific shelf life may vary depending on the freshness of the ingredients used and the storage conditions.
It's always a good idea to use your judgment and check for any signs of spoilage before consuming.
Yes, you can! It's a great dish to prepare ahead of time for convenience. Simply make the salad according to the recipe, refrigerate it in an airtight container, and it should stay fresh for a few days.
This allows the flavors to meld together and enhances the taste. Just be sure to give it a good stir before serving.
Making it in advance is especially useful when you have a busy schedule or want to have a quick and ready-to-eat meal on hand.
Get creative and add your favorite ingredients. Consider options like nuts, seeds, olives, pickles, dried fruit, apples, grapes, bell peppers, and green onions to add extra flavor and texture.
It pairs well with a variety of delicious sides. Some popular options include Vegan Coleslaw, Vegan Potato Salad, Vegan Pasta Salad, Baked Sweet Potato Fries, or Vegan Baked Beans.
These sides provide a balance of flavors and textures that complement this salad, creating a satisfying and well-rounded meal.
🥗 More delicious vegan salads
⭐️ Did you like this recipe? Please consider giving it a 5-star rating and comment below!
📖 Recipe
The Best Vegan Chicken Salad (15 Minutes)
Ingredients
- 15 ounce can chickpeas, drained and rinsed
- ½ cup vegan mayonnaise
- 1 celery rib, chopped
- 2 tablespoons red onion, finely chopped
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon dried dill
- ½ teaspoon chicken seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Add the chickpeas to a bowl and mash them with a fork or a potato masher.
- Add all the remaining ingredients and mix until well combined. Enjoy it on bread as a sandwich or open-faced, on a bed of leafy greens, or simply as is.
Notes
- Drain and rinse the chickpeas well. This helps remove any excess liquid and ensures a better texture for your salad.
- Use a fork to mash the chickpeas. This technique creates a slightly chunky and satisfying texture, resembling traditional chicken salad.
- Customize the texture. If you prefer a smoother consistency, blend a portion of the chickpeas and mayo together before mixing with the remaining ingredients.
- Let it chill for better flavor. After mixing the ingredients, allow the salad to chill in the refrigerator for at least 30 minutes. This allows the flavors to meld together.
- Get creative with your serving options. Besides sandwiches and wraps, try serving it in lettuce cups, on top of baked potatoes, or as a filling for Vegan Stuffed Peppers.
Emilie says
Really enjoyed this - thanks! I've made chickpea sandwich filling before, but never thought to use poultry seasoning! It came out really good.
Iosune says
Hi Elimie! So glad you liked it 🙂 Have a nice day!
Kelly says
Hello! Made this for lunch yesterday and it was so easy and delicious. Thanks a lot for your recipes Iosune 🙂
Adriana @ Simple Vegan Blog says
Hi Kelly! Thank you so much 🙂