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
Units
Scale
- 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
