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Quick Easy & Healthy Vegan 'Chicken' Salad

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This Quick Easy & Healthy Vegan 'Chicken' Salad is loaded with bold flavors, a little crunch, a little sweetness, and a lot of deliciousness! Smothered in a rich and creamy, oil-free dressing that is super delicious, and brings the whole salad together in pure perfection
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Salad
Cuisine American
Servings 4
Calories 433 kcal

Ingredients
  

  • 20 oz/ 350g can marinaded artichoke drained
  • 15 oz can chickpeas/broad beans drained & rinsed or 1.5 cups
  • 1/2 cup/40g walnut pieces or pecans
  • 1/2 cup/40g celery diced approx 1 rib
  • 1/2 cup/70g sweet corn
  • 1/4 cup/20g green onion thinly sliced approx 1 green onion
  • For the Dressing:
  • 3/4 cup/97g raw cashews
  • 3/4 cup /177ml + 2 tbsp water
  • 2 tbsp lemon juice approx half a large lemon
  • 1 tsp dill fresh or dry
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • shredded lettuce to serve

Instructions
 

  • Preheat your oven to 400 degrees F/200C and line a large baking tray with parchment paper.
  • Rinse your artichoke very well to remove the brine and shred all the pieces. Add them to your baking tray along with your drained and rinsed chickpeas and walnut pieces. Bake for 15 minutes and remove it from the oven.
  • Meanwhile, add all the dressing ingredients, starting with 3/4 cup of water to a high-speed blender and process on high until smooth and creamy. Add the remaining two tablespoons of water if needed, to thin out your dressing.
  • Arrange your artichoke broad beans, walnuts, celery, corn, and green onion in a bowl. Pour the dressing on top and mix well.
  • Serve straight away, or refrigerate for an hour or more to chill and serve cold.

Notes

This salad will keep well in the fridge for up to 4 days.

Nutrition

Calories: 433kcal
Keyword glutenfree, healthy, oilfree, Salad, vegan
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