Vegan Chicken Salad

Updated: Apr 15

Vegan Chicken Salad Sandwich

Yield: 3-5 sandwiches

Prep: 10 minutes

Total Time: 10 minutes


2 cans chickpeas drained and rinsed

4 tbsp. vegan mayo

2 tbsp. dijon mustard

2 tbsp. fresh dill chopped

1/4 cup green onions thinly sliced

1/2 cup celery diced

1 cup red grapes halved

1/2 cup sliced almonds

squeeze of fresh lemon

salt and pepper to taste


sliced tomatoes

spinach or lettuce


  1. Drain and rinse the canned chickpeas and add them to a medium sized bowl.

  2. Get your ingredients ready. Dice your celery, half your grapes, thinly slice your onions and chop your dill.

  3. With a fork or potato masher mash your chickpeas. Now to the chickpeas add your mayo, mustard and dill and incorporate together.

  4. Now add your celery, grapes, almonds and fold them into the chickpea mixture.

  5. Add a squeeze of fresh lemon juice and salt and pepper to taste.

  6. Top your bread with a heaping scoop of 'chicken' salad and top with tomatoes and spinach or lettuce.

  7. Enjoy!


*If you would like to make this oil free you can add smashed avocado instead of the vegan mayo.

*I have added craisins or dried cherries to this dish before and it is so tasty! I would add about a 1/4 cup chopped or so if you want to make this addition.

*This is also great wrapped in a tortilla or served on a bun. If you can find a vegan croissant now that would be magic for this dish!

*I state to rinse the chickpeas as I have heard that this helps with digestion when working with canned beans and legumes. I have a very sensitive stomach and do see a difference when I take the time to do this step.

© 2017 Feenin For Greens | Monique Rachelle