Description
A delightful, hearty vegan chicken salad packed with flavor and nutrition, perfect for lunch or a snack.
Ingredients
Scale
- 1/2 cup raw slivered almonds
- 15 ounce can chickpeas, drained and rinsed
- 2 celery ribs, diced small
- 1/2 cup red grapes, halved
- 1/4 cup dried cherries
- 1/2 cup Vegan Mayo
- 1 tablespoon lemon juice, from about 1/2 lemon
- Salt and pepper to taste
Instructions
- Pulse the slivered almonds in a food processor a few times until crumbly, but not into a powder.
- Add the drained and rinsed chickpeas to the food processor and pulse a few times until flaky.
- Mix the almond/chickpea mixture in a large bowl with celery, grapes, dried cherries, vegan mayo, lemon juice, and salt and pepper to taste.
- Refrigerate until ready to serve, up to 5 days. Serve on croissants, bread, or with crackers.
Notes
Don’t over-process the chickpeas and almonds; keep some texture. You can substitute vegan mayo with hummus or avocado mash.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg