If you’ve ever craved the comforting, savory goodness of chicken salad but follow a vegan lifestyle or simply want to try a plant-based alternative, you’re in the right place. This vegan chicken salad recipe cleverly uses wholesome ingredients that mimic the texture and flavor of traditional chicken salad without any animal products.
It’s perfect for sandwiches, wraps, or a protein-packed salad topping. The best part?
It’s quick to whip up, nutritious, and endlessly customizable to suit your tastebuds.
Whether you’re meal prepping for the week, hosting a vegan-friendly lunch, or just looking to add more plant-based meals to your rotation, this recipe will become a staple. Plus, if you love exploring vegan dishes, don’t miss our Vegan Slow Cooker Recipe for Easy, Delicious Meals and Vegan Flour Tortilla Recipe Easy, Soft, and Homemade for more tasty ideas.
Why You’ll Love This Recipe
This vegan chicken salad is a game-changer for several reasons. First, it uses simple pantry staples like chickpeas and tofu that provide a protein-packed base, replicating the texture of shredded chicken remarkably well.
The creamy dressing blends vegan mayo and tangy mustard for that classic chicken salad flavor.
It’s also highly versatile. You can easily adjust the herbs, spices, or add-ins like celery, nuts, or dried cranberries to make it your own.
This recipe is perfect for anyone looking to eat healthier, reduce animal products, or simply enjoy a delicious, satisfying salad that’s full of flavor and texture.
Lastly, it’s quick to prepare — no cooking required! Just mash, mix, and season.
This makes it ideal for busy weekdays or last-minute gatherings. Give it a try and discover your new favorite plant-based salad.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Chickpeas (cooked or canned) | 1 ½ cups | Drained and rinsed if canned |
| Extra-firm tofu | ½ cup | Pressed and crumbled |
| Vegan mayonnaise | ¼ cup | For creaminess |
| Dijon mustard | 1 tablespoon | Adds tangy flavor |
| Celery | ½ cup | Chopped finely |
| Red onion | 2 tablespoons | Finely diced |
| Fresh parsley | 2 tablespoons | Chopped |
| Lemon juice | 1 tablespoon | Freshly squeezed |
| Garlic powder | ½ teaspoon | For subtle depth |
| Smoked paprika | ½ teaspoon | Optional, adds smoky flavor |
| Salt | To taste | |
| Black pepper | To taste | Freshly ground preferred |
| Chopped walnuts or pecans | ¼ cup | Optional, for crunch |
| Dried cranberries or raisins | 2 tablespoons | Optional, for sweetness |
Equipment
- Mixing bowl (medium size)
- Fork or potato masher (for mashing chickpeas and tofu)
- Measuring cups and spoons
- Sharp knife and cutting board
- Spoon or spatula (for mixing)
- Optional: food processor (for easier mashing)
Instructions
- Prepare the chickpeas and tofu. Drain and rinse canned chickpeas thoroughly. Press the tofu to remove excess moisture, then crumble it into small pieces using your fingers or a fork.
- Mash the chickpeas and tofu. In a medium mixing bowl, use a fork or potato masher to mash the chickpeas and tofu together until the mixture has a shredded chicken-like texture. Some chunks add a nice bite, so don’t over-mash.
- Add the chopped vegetables. Stir in the finely chopped celery, red onion, and fresh parsley to the mashed mixture. These add crunch and freshness.
- Mix the dressing. In a small bowl, combine the vegan mayonnaise, Dijon mustard, lemon juice, garlic powder, smoked paprika (if using), salt, and black pepper. Whisk until smooth and well blended.
- Combine and mix well. Pour the dressing over the chickpea-tofu mixture and stir until everything is evenly coated. Taste and adjust seasoning if needed.
- Add optional mix-ins. Fold in chopped walnuts or pecans and dried cranberries for extra texture and flavor, if desired.
- Chill before serving. Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld together. This step is optional but highly recommended.
- Serve and enjoy! Use the vegan chicken salad as a filling for sandwiches, wraps, or as a protein-packed topping for your favorite greens.
Tips & Variations
“For a smoother texture, pulse the chickpeas and tofu briefly in a food processor instead of mashing by hand.”
If you want to add more flavor depth, try incorporating a splash of soy sauce or vegan Worcestershire sauce into the dressing. For a spicy kick, add a pinch of cayenne or some chopped jalapeños.
Looking to cut down on mayo? Substitute half of the vegan mayo with mashed avocado for a lighter, creamy texture and added nutrients.
Feel free to swap out celery for crunchy apples or cucumbers for a different twist. Fresh dill or chives also make great herb alternatives to parsley.
For a smoky BBQ flavor, check out our Vegan Sisig Recipe: How to Make a Tasty Filipino Classic which uses bold spices and smokiness that can inspire a delightful variation.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 kcal |
| Protein | 12 g |
| Fat | 14 g |
| Carbohydrates | 12 g |
| Fiber | 5 g |
| Sugar | 3 g |
| Sodium | 320 mg |
Note: Nutrition facts are approximate and can vary based on specific brands and ingredient substitutions.
Serving Suggestions
This vegan chicken salad is incredibly versatile. Serve it piled onto your favorite whole grain bread or inside a soft vegan flour tortilla for a delicious wrap.
It also works well as a topping for green salads, paired with crunchy lettuce, cucumber, and cherry tomatoes for a refreshing meal.
For a heartier option, scoop it onto toasted vegan bread alongside avocado slices for a satisfying brunch or lunch. You can even use it as a filling for stuffed pita pockets or vegan slider buns.
If you’re interested in more plant-based ideas, explore our Veggie Quesadilla Recipe Indian Style Easy & Delicious for another flavorful and easy meal option.
Conclusion
This vegan chicken salad recipe is a perfect example of how plant-based cooking can be simple, flavorful, and satisfying. It combines familiar tastes and textures with wholesome ingredients that nourish your body and delight your palate.
Whether you’re new to vegan cooking or a seasoned pro, this recipe is a must-try for adding variety and nutrition to your meals.
The best part is its adaptability — you can easily customize the ingredients to suit your preferences or what you have on hand. Plus, it comes together quickly, making it ideal for busy days or entertaining guests.
Don’t forget to check out more delicious recipes on our site to keep your vegan kitchen inspired and exciting.
Happy cooking, and enjoy your delicious vegan chicken salad!
📖 Recipe Card: Vegan Chicken Salad
Description: A delicious and healthy vegan chicken salad made with plant-based chicken, fresh vegetables, and a tangy dressing. Perfect for a light lunch or picnic.
Prep Time: PT15M
Cook Time: PT10M
Total Time: PT25M
Servings: 4 servings
Ingredients
- 1 package (8 oz) vegan chicken strips, chopped
- 1/2 cup vegan mayonnaise
- 1 tablespoon Dijon mustard
- 1 celery stalk, finely chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup dill pickles, chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups mixed salad greens
Instructions
- Cook vegan chicken strips according to package instructions and let cool.
- In a large bowl, combine vegan mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper.
- Add chopped vegan chicken, celery, red onion, and pickles to the bowl.
- Mix everything thoroughly until well combined.
- Serve the salad over mixed greens or use as a sandwich filling.
Nutrition: Calories: 250 kcal | Protein: 20 g | Fat: 15 g | Carbs: 8 g
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