Vegan Chicken Salad
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!
Servings: 4
Calories: 315kcal
Ingredients
- 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)
- ⅓ 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
Instructions
- Place the chickpeas into a medium bowl and roughly mash them with a fork or potato masher.
- Add the remaining ingredients and stir until fully mixed.
- Taste-test and adjust any seasonings to your liking.
- Chill or serve immediately.
Nutrition
Serving: 0.75cup (approximately) | Calories: 315kcal | Carbohydrates: 21.9g | Protein: 20.1g | Fat: 17.6g | Saturated Fat: 1.5g | Sodium: 574mg | Potassium: 411mg | Fiber: 6g | Sugar: 1g | Calcium: 110mg | Iron: 4.1mg