Step 1

To a food processor, add the flaked almonds and pulse for 10 seconds to roughly chop them. Add the chickpeas and pulse for 10 more seconds, but be sure to not overmix and leave some texture.

Step 2

Add the chickpea mixture to a bowl alongside the rest of the ingredients- vegan mayo, diced celery, mustard, scallions, fresh dill (optional), lemon juice, red grapes, salt, and black pepper. Mix well until everything is well combined.

Step 3

Taste and adjust the flavor if needed, adding more salt, black pepper, or lemon juice to taste. We like to refrigerate the salad for at least 2 hours and serve it cold, but you can serve it right away!