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–+ servings
Vegan chicken salad served in a sandwich with lettuce.
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5 from 8 votes

Vegan Chicken Salad

A delicious vegan chicken salad that can be tossed together in minutes using chickpeas and a few simple ingredients. Say "goodbye" to boring lunches!
Prep Time20 minutes
Total Time20 minutes
Course: Lunch
Cuisine: American
Servings: 4
Calories: 608kcal
Author: Michelle Cehn & Toni Okamoto | The Friendly Vegan Cookbook

Ingredients

  • 2 15-ounce cans chickpeas rinsed and drained
  • ¼ cup plus 1 tablespoon vegan mayo
  • ½ tablespoon yellow mustard
  • ½ cup red onion finely diced
  • ½ cup celery diced
  • 1 medium dill pickle diced
  • ¼ teaspoon salt
  • Ground black pepper to taste
  • 8 slices bread

Toppings:

  • ½ cup cherry tomatoes halved (optional)
  • Lettuce leaves

Instructions

  • In a large bowl, mash the chickpeas with a potato masher or large fork.
  • Add the vegan mayo, mustard, onion, celery, pickle, salt, and pepper, and mix together thoroughly.
  • Scoop some of the vegan chicken salad onto a slice of bread. Top with cherry tomatoes (if using) and lettuce and press together with another piece of bread to make a sandwich. Repeat for the remaining sandwiches.

Nutrition

Calories: 608kcal | Carbohydrates: 89g | Protein: 25g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 670mg | Potassium: 821mg | Fiber: 19g | Sugar: 15g | Vitamin A: 238IU | Vitamin C: 9mg | Calcium: 196mg | Iron: 8mg