Vegan Chicken Salad

Pulse the raw slivered almonds (0.5 cup) in a food processor until crumbly.

Add the can chickpeas, drained and rinsed (15 ounce) to the food processor and pulse until flaky. Ensure not to over-process into a paste.

Transfer the mixture to a large bowl. Stir in the ribs, diced small (2 celery), red grapes, halved (0.5 cup), dried cherries (0.25 cup), vegan mayo (0.5 cup), lemon juice, from about 0.5 lemon (1 tbsp), and [salt and pepper to taste].

Refrigerate for a minimum of minutes (30) or until ready to serve. Serve cold on croissants or bread with lettuce, on a salad or with crackers. It will keep in the refrigerator for up to 5 days. Start 30m timer