This vegan chicken salad is a quick, no-cook vegan lunch idea that comes together in 15 minutes and has all the creamy, savory flavors of a classic chicken salad recipe.
Made with mashed chickpeas, crisp veggies, and a creamy dressing, this chickpea salad is a satisfying twist on a traditional chicken salad recipe. It’s completely plant based, high in protein, and comes together with just a little chopping and mixing—no cooking required. Whether you’re looking for a quick healthy lunch or a filling vegan lunch idea, this recipe hits the spot every time.
One of the best things about this vegan chicken salad is its versatility. Serve it on toasted bread or in a wrap for easy vegan sandwich recipes, pile it on a bed of greens, or enjoy it straight from the bowl. It’s simple, flavorful, and perfect for busy weekdays when you want a quick, wholesome meal that doesn’t compromise on taste.
Why You’ll Love This Chickpea Salad
This recipe is one I come back to again and again because it is simple, versatile, and packed with flavor!
- Ready in 15 minutes
- No cooking required
- Perfect for vegan sandwich or wrap recipes
- Great for meal prep
- High in plant based protein from chickpeas
Chickpeas are the perfect substitute for chicken in this recipe. Once they are mashed slightly, they create the same chunky texture you would expect from a traditional chicken salad recipe.
Vegan Chicken Salad Ingredients:
- Lightly Mashed Chickpeas
- Roughly Chopped Artichoke Hearts
- Finely Chopped Celery
- Quarted Grapes
- Dried Cranberries
- Vegan Mayonnaise – My favorite vegan mayo it the original from Vegenaise Follow Your Heart. You can also make homemade mayo if you prefer.
- Lemon Juice
- Salt & Pepper
How to make Vegan “Chicken” Salad:
- Add chickpeas to a large bowl and mash gently with a fork or potato masher until about half are broken down.
- Roughly chop the artichoke hearts and add them to the bowl along with celery, grapes, and cranberries.
- Stir in vegan mayo, lemon juice, salt, and pepper. Mix until everything is evenly coated.
- Chill in the refrigerator until ready to serve. It’ll stay fresh for up to five days.
- Serving ideas: Enjoy it in a sandwich, wrap, or with lettuce for a filing salad.
Because this recipe takes only about 15 minutes and doesn’t require cooking, it is perfect for days when you want something homemade but don’t want to spend a lot of time in the kitchen.
Just chop the ingredients, mash the chickpeas, mix everything together, and you have a creamy and flavorful chickpea salad ready to go. It stores well in the fridge too, which makes it great for preparing ahead of time for the week.
If you are looking for vegan lunch ideas that are simple, nourishing, and easy to throw together, this vegan chickpea chicken salad is definitely one to keep in your rotation.
Enjoyed this recipe? Try these next!
- Lemon Orzo Salad – This orzo salad recipe is perfect for summer barbecues, picnics, and parties! Impress all your friends with this refreshingly flavorful side.
- Vegan Chickpea Tuna Salad – This Vegan Chickpea Tuna Salad is the best quick lunch on a busy day. It’s easy to make, delicious, and loaded with protein!
- Vegan Ceviche – This is ceviche recipe with hearts of palm is a twist on the famous Latin American dish. It’s an easy recipe that makes a refreshing appetizer or a wonderful light meal for hot summer days.
I hope you love this vegan chicken salad as much as I do. It is one of my favorite vegan lunch ideas when I want something quick, satisfying, and easy to throw together in just 15 minutes.
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Vegan Chicken Salad
- Total Time: 15 minutes
- Yield: 6
- Diet: Vegan
Description
This creamy, tangy vegan chicken salad is packed with texture and flavor! Perfect for sandwiches, wraps, or croissants. Chickpeas and artichoke hearts give it that hearty “chicken” feel, while grapes and cranberries add a hint of sweetness to every bite.
Ingredients
- 2 (15oz) cans Chickpeas, drained and rinsed
- 1 (14oz) can Artichoke Hearts, packed in water, roughly chopped
- 2 ribs Celery, finely chopped
- 1/2 cup Red or Green Grapes, quartered
- 1/2 cup Dried Cranberries
- 1/2 cup Vegan Mayo
- Juice of 1/2 Lemon
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
Instructions
- Add chickpeas to a large bowl and mash gently with a fork or potato masher until about half are broken down.
- Roughly chop the artichoke hearts and add them to the bowl along with celery, grapes, and cranberries.
- Stir in vegan mayo, lemon juice, salt, and pepper. Mix until everything is evenly coated.
- Chill in the refrigerator until ready to serve. It’ll stay fresh for up to five days.
- Serving ideas: Try it in a sandwich, wrap, or on top of fresh greens for a light lunch.
- Prep Time: 15 minutes
- Category: Salad, Lunch
- Cuisine: American
⭐️ RATE THE RECIPE ⭐️ and share any suggestions or feedback in the comments below. Have questions? I will post your question and respond quickly. Your feedback is valuable because it helps me fine-tune the recipe to help others!
