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, protein and uses just 8 ingredients (plus salt + pepper), creating the most 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. You can find the full measurements 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 – In place of ACV, use white wine vinegar or TJ’s Orange Muscat Vinegar.
- 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 your celery, feel free to add in some celery leaves if you can. For the scallions, when slicing 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. Add to the mashed chickpeas the celery, onions, cranberries, and walnuts, top with dressing, and mix 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.
PrintVegan ‘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.
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I’ve been making a lot of your recipes lately, but I wanted to start with this one since this is the first of yours I ever tried. I wanted to thank you for sharing these delicious recipes. I’ve been a vegetarian (for the most part) for quite some time but a couple of years ago I realized I just wasn’t eating full or satisfying m eals. Ihave had some health issues and thought the vegetarian style wasn’t going to work for me (I even tried to eat meat again but that wasn’t going to happen). I was going blank looking for ways to create vegetable dishes and lunch was always the hardest for me and I wasn’t really finding anything appealing. One day I came across this picture and I said what is that???!!! I need to have that! Sandwiches were one of the things I missed the most from my meat eating days and could never find a sandwich I wanted to eat otherwise. I made this and as silly as it might sound it made me feel better, I thought I can do this, I can make this way of eating work for me and it made me excited. So delicious that I don’t even make it that much, I also make it for my mother who is a chickpea fan and loves it as well, so thank you!
Thank you for the kind words, it truly makes my entire day! I’m so glad you’re loving this recipe, and your mom too, it’s one of my favorites as well. I hope you keep enjoying the recipes, your comment inspired me so much! Cheers :)
I have made a very similar recipe to this before and loved it! Also added sunflower seeds which just added to the goodness! No bread needed!
Yes, sunflower seeds sound great! I agree, no bread needed! Cheers :)
Just made this and it’s SO delicious! I’ll try tahini next time. I could just eat this from the bowl, that’s how good it is. Love the sweetness that the cranberries give.
I was looking for a great sandwich to make today & I found your recipe on a list from : connoisseurusveg.com/vegan-sandwiches I’m so glad I stumbled on this list. This was an amazing sandwich!!!! I made half of the recipe & had enough left over for a mini snack w/ some crackers & lunch tomorrow. Thank you for posting this recipe. I loved it so much!
Hi! I was wondering how the recipe differs in terms of the amount of each ingredient when making 1 serving (or the smallest serving you know)? Thank you! Can’t wait to try it:)
I would suggest just cutting the recipe in half, it will be much easier than trying to make 1 serving. Plus, it’s so good that you will be glad you made a small batch. I promise!
I made this yesterday and it turned out really good! Would give it 5 stars. I used fresh cranberries and veganese.
The only thing I changed was using a mixture of apple cider and balsamic instead of the Champagne and white wine, because I didn’t have any, and I didn’t measure most of it out so my rations were probably different.
Thank you, this is excellent.
Can you use frozen cranberries?
Yes, just let them thaw out, they should be fine!
I just made this and it’s so very good! Surprisingly and weirdly I actually had the Orange Muskat Champagne Vinegar! I’ve never really known what to do with it, until now! Thank you for the recipe, I make the chickpea of the sea one all the time and love it as well.
absolutely delicious!!!
Yay, so glad you loved this! It’s one of my favorites. Cheers :)