Go Back
+ servings
Print Recipe
4.93 from 13 votes

Vegan Un-Chicken Salad

Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: Gluten-Free, Grain-Free, plant-based, Vegan
Servings: 6


  • 1 (15-ounce) can garbanzo beans, drained and rinsed
  • 1 (14-ounce) can quartered artichoke hearts, drained
  • ½ small red onion, finely diced (about ½ cup)
  • 2 to 3 stalks celery, trimmed and diced, to taste
  • 1 cup red seedless grapes, halved or quartered (depending on size)
  • ¼ cup plus 3 tablespoons vegan mayonnaise (e.g., Just Mayo or Fabannaise) or to taste
  • Juice of ½ to 1 lemon, to taste (about 1 to 2 tablespoons fresh lemon juice)
  • Sea salt and freshly ground black pepper


  • Add the garbanzo beans to a food processor and pulse 5 to 10 times, or until they're chopped and take on a flaky texture. Do not over-process. Transfer to a large serving bowl.
  • Next, add the artichoke hearts to the food processor. Pulse about 10 times, or until they're chopped and take on a flaky texture. Carefully gather the chopped artichokes within your hands or within a piece of cheesecloth, and press the excess water from them. They don't need to be completely dry, but you want to release any excess liquid to ensure a more "meat-like" texture. Add to the bowl with the garbanzo beans.
  • Stir in the red onion, celery, grapes, vegan mayonnaise, and lemon juice.
  • Season to taste with sea salt (I usually add a ½ teaspoon) and black pepper.
  • Serve on its own, tucked into pita bread, or on top of sandwich bread, baguette slices, crackers, cucumber slices, etc.
  • Cover and refrigerate leftovers for up to 2 days.