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5 from 6 votes
Vegan Chicken Salad on a Plate
Vegan Chicken Salad
Prep Time
10 mins
Total Time
10 mins

This vegan chicken salad is amazing piled on a sandwich, stuffed in a wrap, or on top of a crunchy salad! Made with protein-packed seitan, hearty chickpeas, and creamy vegan mayo seasoned with fresh dill and scallions. Whip up a batch for lunch today!

Course: Sandwich
Cuisine: American
Servings: 4
Calories: 315 kcal
Author: Alissa
  • 1 cup cooked or canned chickpeas, drained, rinsed and lightly mashed
  • 8 ounces seitan (about ½ batch if using homemade), finely diced
  • ½ cup slivered or sliced roasted almonds
  • 1 cup diced celery (about 2 stalks)
  • cup chopped fresh dill
  • ¼ cup chopped scallions (about 2 medium scallions)
  • 1 garlic clove, minced
  • ¼ cup vegan mayo (or more if you’d like a creamier salad)
  • 2 tablespoons red wine vinegar
  • Salt and pepper to taste
  1. Place the chickpeas into a medium bowl and roughly mash them with a fork or potato masher.

  2. Add the remaining ingredients and stir until fully mixed.

  3. Taste-test and adjust any seasonings to your liking.

  4. Chill or serve immediately.

Nutrition Facts
Vegan Chicken Salad
Amount Per Serving (0.75 cup (approximately))
Calories 315 Calories from Fat 158
% Daily Value*
Fat 17.6g27%
Saturated Fat 1.5g8%
Sodium 574mg24%
Potassium 411mg12%
Carbohydrates 21.9g7%
Fiber 6g24%
Sugar 1g1%
Protein 20.1g40%
Calcium 110mg11%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.