Vegan Chicken Salad 2 Ways
Two easy ways to make Vegan Chicken Salad. Tofu or chickpeas are mixed with sliced almonds, chewy dried apricots, and fresh tarragon for a delicious plant-based twist on this classic lunchtime recipe!
Servings: 6 servings
Ingredients
Vegan Chicken Salad
- 2 14oz blocks of extra firm tofu or 2 cans of chickpeas
- 3/4 cup diced celery
- 1/3 cup diced red onion
- 1/2 cup dried chopped apricots sub cherries or cranberries if desired
- 1/2 cup sliced almonds
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 2.5 tsp poultry seasoning
- 1 tsp paprika
- 1 tsp garlic powder
For the Sauce
- 1/2 cup vegan mayo
- 1/4 cup plain vegan yogurt
- 1 tbsp mustard yellow or Dijon
- 1 tbsp fresh tarragon chopped
- 1 tbsp fresh parsley chopped
- 1 tbsp lemon juice
Instructions
Prep
- If you're using chickpeas (might be my favorite but I like it both ways!) then drain and rinse both cans of chickepas. Transfer to a large mixing bowl and mash with a fork until it looks like canned tuna. If you're using tofu, press the tofu using a tofu press to remove the excess moisture. If you don't have a tofu press, no worries, neither do I! Just follow the pressing instructions in the notes below. Once pressed, dice the tofu into very small cubes and place in a large mixing bowl. Set aside.
- Then chop the celery, onions, fresh herbs, and dried apricots. Set aside.
Mix
- In the large mixing bowl with either the tofu or chickpeas, add the remaining chicken salad ingredients. Mix well and then add the mayo, vegan yogurt, mustard, chopped herbs, and lemon juice. Mix again until well coated. Taste and add more salt and pepper as needed.
Serve
- Serve on your favorite toasted bread with lettuce and tomato, or with crackers and cucumber slices on the side.
Notes
Can't find tarragon? No worries. You can leave it out or use dried to taste. It's a strong herb so start with a little bit and add as desired. You can also omit it or switch it out of dill or cilantro if you like.
Not into apricots? Diced apples, dried cranberries or cherries, and sliced red grapes are all great alternatives.
Sweet and salty not your thing? Omit the apricots and sub relish or chopped pickles instead.
How to Serve: Serve on your favorite toasted bread with lettuce and tomato, or with crackers and cucumber slices on the side. I also love making Vegan Chicken Salad Pita Pockets with warm pitas, lettuce, tomato, a layer of hummus, this Vegan Chicken Salad recipe, and some crispy vegan bacon. Such a delicious combo! I also do a salad version of this. I make a big green salad, add a tangy vinaigrette, then I'll top with a scoop of this Vegan Chicken Salad, some avocado, and chopped crispy vegan bacon on top.
How to Press Tofu: If you have a tofu press, go ahead and use that, or you can poke holes in the bottom of the tofu container. Turn it inside down and place it inside of a large rimmed dish or baking tray. Set the tofu on top of the container and then place a large plate on top. Weigh it down with something heavy like one cookbook or a large can and let it rest for about an hour.