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Cranberry Tarragon “Chicken” Salad

pretzel bun with top askew revealing vegan "chicken" (chickpea) salad atop a lettuce leaf

Vegan protein salads invite you to be as complicated as you wish. While it is possible (and possibly desirable) to make your own "chicken", "tuna", or "egg" base as well as your own "mayonnaise" dressing, this recipe is one of three that preserves the simplicity of mixing which makes its animal-based equivalent so attractive. Even eyeballing ingredients is presented as an option for you!

More Vegan Protein Salads

Consequently, you're not going to fool anyone into thinking they're eating chicken, tuna, or egg with these recipes. But you will have an equally easy and satisfying lunch that offers all the flavors - and most of the textures - you know and love!

So, why call them chicken, tuna, and egg salads?

Because that's how I search! I've seen chick'n and chikun; toona and tuno; eggz and veggs, but such wordplay I almost always discover when searching "vegan chicken", etc. I suspect many others operate similarly.

And so I give you my Cranberry Tarragon Chickpea Salad loosely based on an old memory of the Cranberry Tarragon Chicken Salad I used to buy at Starbucks c. 2005.

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Description

Loosely based on an old memory of the Cranberry Tarragon Chicken Salad I used to buy at Starbucks c. 2005, this recipe is one of three that preserves the simplicity of mixing which makes its animal-based equivalent so attractive.

UPDATE: In case my recommended products are unavailable, I reverse-engineered them into a single vegan mayonnaise recipe.

Ingredients
    Protein
  • 2 15.5-oz/439-g cans chickpeas, drained and rinsed (or 1/2 lb/226 g dried chickpeas, cooked)
    • Produce
  • 1 shallot, finely diced (or 1/4 red onion)
  • 1 celery stalk, finely diced
    • Dressing
  • 1/2 cup (125 mL/113 g) vegan mayonnaise (I recommend Hellmann's or Chosen Foods.)
  • 2 Tbsp (30 mL/30 g) Dijon mustard
    • Add-ins
  • 1/2 cup (125 mL/80 g) dried cranberries
  • 3 Tbsp (45 mL) minced fresh tarragon (or 1 Tbsp/15 mL dried)
    • Optional Garnish
  • toasted walnuts or pecans
  • cracked black pepper
Instructions
  1. 1

    Manually or motorically breakdown chickpeas until only a few remain whole.

    I generally grab my potato masher, but a food processor or blender also work for this step. Pulse, then transfer to a mixing bowl before proceeding.
  2. 2

    Add remaining ingredients using measurements above or reference picture below. Mix thoroughly.

    Clockwise from Top Left: celery, dried cranberries, vegan mayonnaise, Dijon mustard, shallot/onion; Center: fresh tarragon
  3. 3

    If available, refrigerate 1 hour.

    Though not critical, this step allows flavors to meld. Your meal will still be delicious if you skip it, but your shallot or onion may be potent.
  4. 4

    Serve and garnish as desired.

Note

In case my recommended products are unavailable, I reverse-engineered them into a single vegan mayonnaise recipe. You can use it in my "Tuna" and "Egg" Salads as well.

Whichever you make, peruse my vegan mayonnaise review to learn why I recommend Hellmann's and Chosen Foods!

Keywords: chicken salad, vegan chicken, chickpea, cranberry, tarragon, mayonnaise, vegan mayonnaise
View Online: https://www.doesitvegan.com/recipe/vegan-cranberry-tarragon-chicken-salad/
Christi L. Corey

Kale yes, I'm soy excited you're here! My name is Christi, and sharing food brings me even more happiness than puns.

Does It Vegan? is a question for conventional recipes as well as an answer for my career. Because no matter what else I've been, I've been a plant-based cook who thrives on connecting with people through their favorite foods.

Gratitude is the most scrumptious seasoning!

Thank You ♥

From the Bottom of My Hearth, Christi of Does It Vegan?