Vegan Chicken Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A protein-packed vegan take on chicken salad made with seitan, chickpeas, and creamy vegan mayo seasoned with fresh dill and scallions. Serve on bread, in a wrap, or over salad for a satisfying lunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup cooked or canned chickpeas, (drained, rinsed and lightly mashed)
- 8 ounces seitan ((about 1/2 batch if using homemade), finely diced)
- 1/2 cup slivered or sliced roasted almonds
- 1 cup diced celery ((about 2 stalks))
- 1/3 cup chopped fresh dill
- 1/4 cup chopped scallions ((about 2 medium scallions))
- 1 garlic clove, (minced)
- 1/4 cup vegan mayo ((or more if you’d like a creamier salad))
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 631mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 257mg
- Calcium
- 93mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 631MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.