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Our Vegan "Chicken" Salad is creamy, delicious, and tastes like the real thing!
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SkinnyMS

Vegan "Chicken" Salad

This plant-based chicken salad recipe tastes like to real thing, only better.
Prep Time15 minutes
Total Time15 minutes
Course: Appetizer, Lunch, Salad
Cuisine: American
Keyword: Diabetic-Friendly, Low-Carb, Plant-Based, Quick and Easy
Servings: 4 people
Calories: 305kcal
Author: Gale Compton

Ingredients

US Customary - Metric
  • 15 ounces chickpeas canned, drained and rinsed
  • 2 tablespoons red onion diced
  • 1 stalk celery diced
  • 1 tablespoon fresh dill
  • 1/4 cup red grapes diced
  • 1/3 cup cashew-based vegan mayonnaise see notes section below
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  • Mash Chickpeas using a fork or food processor. Chickpeas should be mashed into small pieces without any whole ones remaining.
  • Add the remaining ingredients and stir until well combined.
  • Cover and store in the fridge until chilled.

Notes

This recipe is so good you may want to double it. If so, simply double all the ingredients and follow the instructions above.
For the vegan mayonnaise, click on the link and follow the recipe for plant-based mayonnaise in our plant-based potato salad. Alternatively, you can purchase a premade vegan mayo of your choice. 

Nutrition

Serving: 0.33cup | Calories: 305kcal | Carbohydrates: 33g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 268mg | Potassium: 363mg | Fiber: 8g | Sugar: 7g | Vitamin A: 88IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 3mg |
SmartPoints (Freestyle): 4
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SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4