This vegan chicken salad can be made with chickpeas, tofu, or my favorite: vegan chicken.
Print options
Defaults: Arial 14 pt, photo excluded, available notes and nutrition included. Choose options here, then use your browser’s Print command (⌘P on Mac, Ctrl+P elsewhere). White paper; margins: top/right/bottom 0.5 inch, left 1 inch. Browser margins: Default; scale: 100%; headers/footers: off. Choices apply to printing; the complete recipe stays visible on screen.
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
Ingredient display: US / original units. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
Yield
3
Ingredients
1 cups vegan chicken chickpeas, or tofu
1/2 cup vegan mayonnaise
1/4 teaspoon mustard
1/4 cup celery chopped
1/2 cup red grapes halved
1/4 cup walnuts chopped
1/8 tsp salt
1/8 tsp pepper
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 6.
2 cups vegan chicken chickpeas, or tofu
1 cup vegan mayonnaise
½ teaspoon mustard
1/2 cup celery chopped
1 cup red grapes halved
½ cup walnuts chopped
1/4 tsp salt
1/4 tsp pepper
Instructions
Mix all ingredients together and allow to chill for at least 30 minutes.
Use the vegan chicken salad as a side dish or to fill wraps or sandwiches.