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Cranberry Walnut Vegan “Chicken” Salad

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Turn your life upside down and forget everything you thought you knew about chickpeas because this Cranberry Walnut Vegan "Chicken" Salad recipe is about to blow your mind. A perfect blend of chickpeas, cranberries, walnuts, and a creamy dressing makes this dish a must-try for anyone looking for a hearty, nutritious lunch option.
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The Best Vegan Chicken Salad

In search of for the perfect lunchtime companion, this Cranberry Walnut Vegan “Chicken” Salad shows up with bells on and is redefining the way we add plant based protein to mealtime sandwiches. The classic chicken salad has nothing on this plant based, gluten free version. No skimping on flavor or satisfaction here, this recipe proves how versatile plant based ingredients can be and what they can become with a little creativity and research. Turning chickpeas into the “chicken” of this salad is so much easier than you thought and if you’re not plant based it might become your new favorite chicken salad!

Ingredients For This Vegan Chicken Salad Recipe

  • Walnuts: Roasted to perfection, these nuts add a rich, earthy crunch, providing heart-healthy fats and a dose of protein. These walnuts from Go A Little Nuts are my favorite brand because they taste SO fresh!
  • Chickpeas: The main attraction; roughly mashed chickpeas, which mimic the texture of shredded chicken while offering fiber, protein and the perfect plant based alternative without being processed.
  • Vegan Yogurt: Creating the creamy base of this recipe, the vegan yogurt adds tanginess to the mix. 
  • Tahini or Vegan Mayo: Can be used interchangeably the vegan mayonnaise is the more traditional ingredient for chicken salad but the tahini adds a deliciously nutty and earthy flavor if used.
  • Champagne Vinegar: Its subtle acidity brightens the salad, cutting through the creaminess with a hint of sophistication. If you don’t have champagne vinegar, you could also use lemon juice, apple cider vinegar, or white wine vinegar!
  • Pickles & Maple Syrup: This unexpected duo brings a balance of tartness and sweetness, elevating the flavor profile.
  • Celery: For the perfect crunch element to this chicken salad recipe.
  • Green Onions: Adding a fresh but subtle onion flavor to the salad, green onion can also be substituted for red onion but if doing this I would suggest using less as it is more potent. 
  • Parsley: The perfect addition for the fresh herb flavor, some might use fresh dill for less of a peppery flavor. Black Pepper is also a great addition. 
  • Dried Cranberries & Red Grapes: Their sweetness and slight tang complement the savory aspects beautifully, adding a fruity contrast.

How To Make Vegan Chicken Salad

Start by spreading your walnuts on a baking sheet and roasting them in a preheated oven until golden, which unlocks their aroma and deepens their flavor. Meanwhile, the base of the salad comes together with a hearty mash of chickpeas, creating a texture that’s satisfying and reminiscent of traditional chicken salad.

Create the creaminess of this salad by combining vegan yogurt and tahini or mayo, with the champagne vinegar. With the unexpected but ideal additions of pickles and maple syrup, you craft a dressing that’s both complex and delicious. This mixture is then combined with the mashed chickpeas, forming the heart of your salad. The final step involves folding in the crisp celery, green onions, fresh parsley, sweet cranberries, and grapes, along with the toasted, chopped walnuts, resulting in a salad that’s a feast for the senses.

What Makes Vegan Chicken Taste Like Chicken?

At Jackfruitful Kitchen, embracing the challenge of reimagining classic favorites is the name of the game. This mock chicken salad recipe is a testament to turning the ordinary into something extraordinary. You’re probably asking how do you make vegan chicken salad taste like chicken. Believe it or not, most of the time is just about being creative with flavors and textures.

Chickpeas are more than just a protein-packed alternative; they’re much like tofu in the sense that their versatility allows them to absorb flavors and their texture can be changed in so many ways. Mashing the chickpeas changes their consistency totally and helps create a base that’s remarkably similar to the texture and heartiness of shredded chicken. I should note that the idea isn’t to fool anyone into believing this is chicken; actually I am quite proud that it is 100% plant based. The purpose is to enjoy traditional dishes in a vegan way. 

The real secret of this recipe, however, lies in the dressing! A creamy blend of plant-based yogurt and tahini or vegan mayonnaise, seasoned with a touch of champagne vinegar and maple syrup, envelopes each ingredient in a rich, savory coating that dances on the tongue with hints of tang and sweetness. After all; shredded chicken without any additional ingredients would taste quite bland. The addition of mayo, herbs and spices is exactly what makes traditional chicken salad tasty. 

In this kitchen, making chickpeas taste like chicken is more about crafting a dish that’s delightful in its own right, one that invites you to explore the possibilities of plant-based proteins without ever feeling like you’re missing out. It’s a celebration of innovation, taste, and the joy of eating well—Jackfruitful style.

How to Serve Chickpea Chicken Salad

One thing I love so much about this vegan chicken salad recipe is its versatility. No matter what your mood is, this recipe can fit the bill. Whether piled high on whole grain bread for a satisfying chicken salad sandwich, wrapped in a tender lettuce leaf for a low-carb option, served atop a bed of mixed greens for a classic salad, or presented as a dip with a side of crunchy vegetables and crackers, this dish adapts to suit your preference. This recipe is also ideal for meal prep because you can make it and eat it multiple times depending on the situation. Try it even if you don’t have a mealtime in mind because when you’re craving a little salty snack it goes amazingly with crackers!

Other Great Vegan Salad Recipes

Inspired by the creativity and flavors of the Cranberry Walnut Vegan “Chicken” Salad? Check out these other incredible chickpea recipes!

Curry Chickpea Layered Salad

20 Minute Chickpea Spinach Curry

Buffalo Chickpea Taquitos

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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creamy vegan salad with celery, walnuts, and herbs served with a cracker
Jackie Akerberg

Cranberry Walnut Vegan "Chicken" Salad

5 from 6 votes
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This vegan twist on classic chicken salad features a delightful combination of flavors and textures. Made with tender chickpeas, tart cranberries, crunchy walnuts, and crisp celery, this dish is elevated with a creamy vegan dressing, typically crafted from plant-based mayonnaise or tahini, and seasoned with a blend of herbs and spices.
Prep Time 10 minutes
Cook Time 10 minutes
Servings: 6
Course: Main Course, Salad

Equipment

  • Oven

Ingredients
  

  • ½ cup walnuts
  • 15 oz can chickpeas, drained, roughly mashed
  • ⅓ cup plain, unsweetened vegan yogurt
  • 2 tbsp roasted tahini or vegan mayonnaise
  • 2 tbsp champagne vinegar
  • 2 tbsp dill pickles, finely chopped
  • 1 tbsp maple syrup
  • ½ tsp sea salt, plus more to taste
  • ¼ tsp black pepper
  • 2 stalks celery, finely chopped
  • 3 green onions, finely chopped
  • ¼ cup fresh parsley, finely chopped
  • ¼ cup dried cranberries
  • ½ cup red grapes, halved

Method
 

  1. Preheat oven to 350. Spread your walnuts on a baking sheet and roast for 10 minutes until golden and fragrant. Set aside to cool for a few minutes and finely chop.
  2. Add the chickpeas to a bowl and use a potato masher or fork to roughly mash. Add in the yogurt, tahini or mayo, vinegar, pickles, maple syrup, salt and pepper. Stir to combine.
  3. Add in the remaining ingredients, including the roasted walnuts. Stir to mix and season to taste. Serve as a sandwich, salad, wrap or as a dip with veggies or crackers. Store in an airtight container in the fridge for up to 5 days and enjoy as an easy grab and go lunch!

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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6 Responses

  2. 5 stars
    This is utterly amazing and it is on regular rotation for me.

    You will not miss the chicken at all.

    Tasty and filling

    Reply

    1. Any tahini will work, but tahini made with roasted or toasted sesame seeds tends to have a thinner, silkier texture and more mild taste. Raw tahini can sometimes be thick, gritty and bitter with a lot of oil separation. My favorite brand to use is this variety from Whole Foods here: https://amzn.to/4axAyK7

      Reply
5 from 6 votes (4 ratings without comment)

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