Vegan Chicken Salad

5 from 52 votes

This Vegan Chicken Salad Recipe is super delicious, and ready in 10 minutes. Just the vegan sandwich filling you've been looking for.

Prep Time8

Total Time8

Course: Main Course, Salad, Side Dish

Cuisine: American

Diet: Gluten Free, Vegan

Servings: cups

Calories: 305kcal

Author: Debra Klein

Equipment

Ingredients

2 15-oz cans white beans
2 tablespoon vegan mayonnaise
1 tablespoon dijon mustard
1 tablespoon lime juice
1 stalk celery minced
2 green onions minced
2 tablespoon parsley chopped
½ tsp curry powder
½ teaspoon turmeric
½ teaspoon sea salt optional
¼ tsp garlic powder

Instructions

Rinse and drain beans. Place in a medium sized bowl and mash. Use a potato masher or a fork. Leave a few chunks, so it's not total mush.
Add remaining ingredients and mix well.
Store in an airtight container for up to a week.

Notes

Nutrition information is based on the recipe making 4 cups of vegan chicken salad and a serving size of ½ cup.

Beans: I used cannellini beans. You could also use pinto beans, kidney beans or a combination. Chickpeas will also work, but they will hold their shape more and therefore require a bit more elbow grease to mash. If you're using dried beans and making them from scratch, you'll need 3 cups cooked beans for this recipe.

Homemade Vegan Mayo: My easy recipe for vegan mayonnaise takes literally 5 minutes to make...totally worth it. Otherwise, read the labels carefully to find a brand that works well for you.

Nutrition