Vegan Chicken Salad Recipe

Name: Vegan Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (19 to 20 oz.) can chickpeas, drained; 1 c. liquid from chickpeas; 2 1/2 to 3 Tbsp. Emes instant vegetarian soup base, chicken-style; 2 1/2 to 3 Tbsp. Bragg's liquid aminos; 1/8 tsp. granulated garlic; 2 tsp. granulated onion; 2 c. Vital wheat gluten; 1 stalk celery, diced; 1 small to medium onion, diced; 1 to 2 tsp. Emes chicken-style (optional); 3/4 to 1 c. soy, tofu or cashew mayo

Servings: persons

1 (19 to 20 oz.) can chickpeas, drained
1 c. liquid from chickpeas
2 1/2 to 3 Tbsp. Emes instant vegetarian soup base, chicken-style
2 1/2 to 3 Tbsp. Bragg's liquid aminos
1/8 tsp. granulated garlic
2 tsp. granulated onion
2 c. Vital wheat gluten
1 stalk celery, diced
1 small to medium onion, diced
1 to 2 tsp. Emes chicken-style (optional)
3/4 to 1 c. soy, tofu or cashew mayo

1
Whiz first 6 items in blender until smooth.
2
Pour into bowl. Add Vital gluten and mix well.
3
Will be very thick.
4
Press into well-oiled 9 x 13-inch pan.
5
Bake, uncovered, at 350u00b0 for 30 to 35 minutes.
6
Cool.
7
Tear apart.
8
Add approximately 8 ounces Vegan chicken to the last 4 items to make a salad.
9
You may freeze the rest for future use.
10
If you need a larger amount of salad, just add more of the last 4 ingredients.

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (19 to 20 oz.) can chickpeas, drained, 1 c. liquid from chickpeas, 2 1/2 to 3 Tbsp. Emes instant vegetarian soup base, chicken-style, 2 1/2 to 3 Tbsp. Bragg's liquid aminos, and more.

Yes, Vegan Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Vegan Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions