Vegan Chicken Salad Pressure Cooker Style
This Vegan Chicken Salad is perfect for quick meals and picnics, combining hearty chickpeas with crunchy almonds, fresh produce, and creamy vegan mayo for a delicious, plant-based twist on classic chicken salad.
Equipment
- 1 Food processor
- 1 Dry skillet for toasting almonds
Ingredients
Main ingredients
- 1/2 cup raw slivered almonds
- 15 ounce can chickpeas drained and rinsed
- 2 ribs celery diced small
- 1/2 cup red grapes halved
- 1/4 cup dried cherries
- 1/2 cup Vegan Mayo
- 1 tablespoon lemon juice from about 1/2 lemon
- Salt and Pepper to taste
Instructions
Instructions
- Toast the slivered almonds in a dry skillet over medium heat for about 5 minutes until golden and fragrant.
- Let the toasted almonds cool down a bit.
- Toss the toasted almonds and chickpeas into a food processor and pulse until chopped coarse but not pureed.15 ounce can chickpeas
- Transfer the almond and chickpea mixture to a large bowl. Add celery, grapes, dried cherries, Vegan Mayo, lemon juice, salt, and pepper. Stir to combine.2 ribs celery, 1/2 cup red grapes, 1/4 cup dried cherries, 1/2 cup Vegan Mayo, 1 tablespoon lemon juice, Salt and Pepper
- Refrigerate the mixture for at least 30 minutes before serving to allow flavors to meld.
Notes
If you do not have a food processor, chop the almonds finely with a knife and mash the chickpeas with a fork. Adjust creaminess with additional vegan mayo or plant-based yogurt. Substitute nuts if allergic.