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Vegan Chicken Salad

A creamy, savory plant-based alternative to traditional chicken salad, packed with protein and fiber, ready in under 20 minutes.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 5 servings
Course: Lunch, Salad
Cuisine: American, Vegan
Calories: 230
Ingredients Method Notes

Ingredients
  

Base Protein (choose one)
  • 2 cans 15 oz chickpeas, rinsed and drained You can also use tofu, seitan, or jackfruit.
  • 14 oz extra-firm tofu, pressed and cubed
  • 8 oz seitan, shredded
  • 2 cups young green jackfruit, drained and shredded
Creamy Binder
  • ½ cup vegan mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar or lemon juice
Aromatics & Texture
  • ½ cup finely diced celery
  • ¼ cup minced red onion or shallot
  • 2 tbsp chopped pickles or relish
  • 1-2 cloves garlic, minced
Herbs & Seasoning
  • 1 tsp dried dill (or 2 tbsp fresh)
  • ½ tsp smoked paprika
  • Salt and black pepper, to taste
Optional Add-ins
  • ¼ cup chopped nuts or seeds
  • ¼ cup diced apples or grapes
  • 1 tsp curry powder
  • 2 tbsp fresh parsley or cilantro

Method
 

Preparation
  1. If using chickpeas, pat dry and mash about 60%, leaving some whole for texture.
  2. If using tofu, press thoroughly to remove excess moisture before cubing.
  3. If using seitan or jackfruit, shred into small, chicken-like strands.
Mixing
  1. In a bowl, whisk vegan mayo, Dijon mustard, and vinegar or lemon juice until smooth.
  2. Add protein base to a large mixing bowl. Fold in two-thirds of the dressing.
  3. Stir in celery, onion, pickles, garlic, dill, smoked paprika, salt, and pepper.
  4. Taste and adjust seasoning or acidity as needed.
Chilling
  1. Refrigerate at least 10 minutes before serving to allow flavors to develop.

Notes

Do not over-mash chickpeas — texture matters. Add dressing gradually instead of all at once. Chill before serving for better flavor depth.