Cranberry Walnut Vegan ‘Chicken’ Salad
Vegan Chicken Salad is a flavorful, quick, and easy salad made with mashed chickpeas, cranberries, and walnuts tossed with a creamy dressing for a healthy, WFPB wrap or sandwich filler!
Chickpeas are just about the most versatile bean I’ve ever come across. They pair well with so many flavors, making them the ultimate bean in my book.
No wonder they are loved by so many. And this Cranberry Walnut Vegan ‘Chicken’ Salad is another terrific use of this versatile bean!
Why We Love This Recipe!
It’s full of fiber and protein and uses just 8 ingredients (plus salt and pepper), creating a wonderful faux chicken salad that will rival its predecessor.
It has the same mouthfeel and satisfies your craving for a chunky, sweet, peppery, and crunchy style sandwich.
Who will love this Vegan ‘Chicken’ Salad? Those who are looking for an alternative to the chicken salad you might see at Trader Joe’s or Whole Foods.
Ingredient Notes
Here is everything you will need, plus suggestions for substituting when possible. The full measurements are in the recipe card at the bottom of this post.
- Chickpeas – We used canned, but freshly cooked garbanzo beans are great too.
- Cranberries – When buying cranberries, use organic whenever possible (I like the ones from Trader Joe’s, they’re so brightly colored, too!). You can also use fresh chopped cranberries or chopped dried cherries!
- Celery – Cool and crunchy, the celery can be omitted if you’re not a fan.
- Walnuts – Feel free to change it up with pecans.
- Green onions – Sub with 1/4 cup finely diced red onions.
- Vegan mayo or tahini – Use store-bought or this homemade Easy Vegan Mayo or Homemade Tahini.
- Apple cider vinegar – Use white wine vinegar or TJ’s Orange Muscat Vinegar instead of ACV.
- Pure maple syrup – Coconut nectar or date syrup works great as a substitute.
- Salt + pepper – I’m partial to pink salt and fresh cracked pepper, but use your preferred type.
How To Make Vegan ‘Chicken’ Salad
(Note – The full printable recipe is at the bottom of this post)
- Prep veggies and nuts. Slice the celery, and feel free to add in some celery leaves if you can. For slicing the scallions, use both the green and white parts. Roughly chop your walnuts.
- Mash chickpeas. Roughly mash your chickpeas using the back of a sturdy fork, or a potato masher or pastry blender will do the job.
- Make the dressing. In a small bowl, whisk together the mayo or tahini, apple cider vinegar, and pure maple syrup. Add water, 1 tablespoon at a time, as needed to thin.
- Assemble. To the mashed chickpeas, add the celery, onions, cranberries, walnuts, and top with dressing, mixing to combine (shown below).
And now you’re ready to devour this crave-worthy salad!
How To Store + Meal Prep
- Refrigerator: Leftovers can be stored in the refrigerator for up to 5 – 6 days in a covered container.
- Meal prep: This salad is great for meal prep, using any of the suggestions below. It can be stored in serving-size portions in multi-use containers (affiliate link) for a grab-n-go meal or snack.
Serving Suggestions
Versatile and delicious, here are a few of my favorite ways to enjoy this recipe.
- Sandwich: Serve with homemade Artisan Bread as a traditional or open-faced sandwich.
- Wraps: Use romaine, bibb, butter, chard, collards, or other large leafy greens to make fresh lettuce wraps. This salad would also be great in tortilla wraps.
- Salad: Scoop on top of a bed of chopped-up leafy greens such as romaine. Or use packaged spinach, spring mix, or baby kale as a bed.
- As is: You may even find that you love the salad all by itself without any accompaniment! I can easily eat this straight from the bowl all day long. :)
- Fruit: It pairs great with a side of fresh fruit, such as grapes, cantaloupe, sliced apples, etc.
More Mashed Chickpea Recipes!
- Mashed Chickpea & Avocado Sandwich
- Sonoma Chickpea ‘Chicken’ Salad
- Chickpea of the Sea Vegan ‘Tuna’ Salad
- Curried Chickpea Salad
- Mediterranean Smashed Chickpea Salad
If you try this healthy salad recipe, please let us know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
Vegan ‘Chicken’ Salad
The chickpea strikes again, making for another great salad that will knock your socks off! This vegan ‘chicken’ salad is delicious as a sandwich filler, topped on a bed of leafy greens or make into lettuce wraps. Any way you serve this healthy salad is delicious!
- Prep Time: 15 min
- Total Time: 15 min
- Yield: Serves 6
- Category: Entree, Salad
- Method: mash, mix
- Cuisine: American
- Diet: Vegan
Ingredients
- 3 cups cooked or 2 cans (15 oz) chickpeas (garbanzo beans), drained and rinsed
- 1 cup celery, diced
- 1/2 cup organic dried cranberries (chopped fresh would be great too)
- 1/2 cup walnuts or pecans, roughly chopped
- 1/2 cup scallions (green onions), thinly sliced, white & green parts
- mineral salt & freshly ground pepper, to taste (I used about 1/2 teaspoon each)
Dressing
- 6 tablespoons (1/3 cup) tahini or vegan mayo
- 4 tablespoons (1/4 cup) champagne, white wine or cider vinegar (I used Orange Muscat Champagne Vinegar)
- 2 tablespoons water (as needed if using tahini)
- 1 tablespoon pure maple syrup
To serve
- leafy lettuce of choice
- bread of choice
Instructions
Dressing: Start by mixing your dressing. In a small bowl combine tahini/mayo, vinegar, water and maple syrup. Set aside so the flavors come together. This can be made a day or two ahead and stored in the refrigerator until ready to use. Add a tad more water, or vinegar if you’re a vinegar lover, to thin out dressing as desired. If using vegan mayo, you may like to add 2 more tablespoons.
Mash chickpeas: In a medium to large bowl, add your garbanzo beans and roughly mash with a strong fork or potato masher. Mash at least 3/4 of the chickpeas so it binds well.
Assemble: Add in celery, cranberries, nuts, scallions, salt, pepper and dressing, mix well. Serve at room temp or let chill in the refrigerator for an hour before serving.
Serve: Serve on your favorite bread as a closed or open faced sandwich, or on a bed of leafy greens. You may even opt to simply enjoy the salad as is.
Serves 6
Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days, in a covered container.
Notes
Add extra of anything you like, and vice versa, if you’re not keen on an ingredient use less or omit! One particular ingredient may be the vinegar. I’m not much of a vinegar fan but I loved the orange muscat champagne vinegar and found I used quite a bit and loved it!
Change up the walnuts, using pecans, almonds, sunflower seeds, etc. If using sunflower seeds, use half the amount called for.
For the dressing, I have only made this using tahini since I do not use any kind of store bought vegan mayos. If using vegan mayo, adjust accordingly adding more mayo as needed, maybe 1/2 cup instead of 1/3. I do recommend trying this recipe with tahini, it is seriously so good that you would never know and it is much better/cleaner for you than the store bought mayos!
Nutritional values are estimates only. See our full nutrition disclosure here.
FOLLOW TSV on Facebook, Instagram, Pinterest, Youtube, Subscribe (email), or RSS for more recipes and inspiration!
Made it using apple cider vinegar and it was still delicious! Added some lemon juice too. :)
I make this with cashew butter (toasted or raw) as a substitute for the tahini and omit the maple syrup. I often use red onions instead of the scallions as I usually have that on hand. It’s very good and I make it often.
I am obsessed with this recipe. Prior to going vegan, I took a cooking class and this was one of the very first recipes we made. Fast forward five years, I am making this in batches by memory nearly every week! Instead of all chickpeas, I do half TVP chucks (rehydrate, blend briefly) and half chickpeas. Maybe I’ve been vegan for a little too long now but I swear the texture and taste is so much like the shredded chicken I used to enjoy prior to going plant based. (Actually – it’s BETTER!) Just wanted to say thank you so much!
What is the amount per serving?
A serving size is about 3/4 to 1 cup. I hope that helps. Enjoy!
This is a fantastic recipe. I make a batch or two every week as it is my go to meal. So far I have not been tired of it. It is just the best. I went from meat based to vegan and my cholesterol went from 230 to 145 in just a few months.
So happy for you, Linda! That is amazing. Thank you for sharing. Cheers :)
It’s delicious! I made a half batch for a cold lunch for the rest of my work week! I only changed one thing, I used red onion finely minced cause that’s what I had. I’ll definitely make again!
Thanks!
Soooooo delicious! This recipe is everything your website states; healthy, affordable and easy! Vegans and non-vegans LOVED this salad! Thank you!
Absolutely delicious! Nothing like a good sandwich. Thank you so much for this recipe.
I LOVE this Recipe! I have been making it since it was published. One of my doctors who is plant-based and started me on this journey 10 years ago, made it and shared it with me and I’ve been hooked ever since! When I started my journey into the NO Oil Whole-Food Plant-Based world I was coming from a carnivore diet and loved the walnut-chicken salad and this really hit the spot and honestly, I think this plant-based version tastes better than the best walnut chicken salad. It’s a triumph! I make this recipe all the time and thanks to my manual veggie chopper, it takes NO time to make! When I make this recipe I make a quadruple batch and eat on it for days, it also freezes beautifully! It’s so versatile too, it’s delicious plain, it’s great stuffed in a fresh ripe tomato, it’s great on a hearty oil-free bread, but the way I eat it the most is stuffed into a 100% Whole Wheat Pita pocket! I get my oil-free 100% Whole Wheat Pita Pockets from Trader Joe’s btw. I make mine with Tahini since I can’t use vegan mayo as it contains oil and again it comes out Delicious! Why are you still reading, make this right now! :)
Thanks for sharing the great feedback, Dan!