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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Coronation Chickpea Sandwich
The image shown for this recipe is from Popham's bakery in London. This recipe is not the Popham's recipe though - we just LOVED their picture of it and it inspired us to inspire you to.... EAT MORE BEANS!
Everyone loves a coronation chicken - nostalgic, VERY BRITISH + now, darn sustainable as you can sub the chicken for Queen Chickpeas. SORTED!
Stuffing it in a sarnie is a traditional way to serve this dish, but we also love it as a big party platter served on a bed of crunchy iceberg lettuce.
Check out our Top 10 Chickpea recipes if you love this one!
Ingredients
5 tbsp mayonnaise - or 50/50 mayo to greek yogurt for something lighter and fresher (or a vegan alternative)
2-3 tsp mild curry powder, to taste
1 tsp ground turmeric
½ tsp ground cinnamon 2 tbsp mango chutney2 tbsp sultanas or 2 handfuls of red grapes, sliced in half
A large handful of coriander (roughly 15g), roughly chopped
1 jar of Queen Chickpeas, drained
8 slices of fresh bread, (such as soft white or foccacia, or use GF bread)
1/2 head of crunchy iceberg lettuce, torn into sandwich-sized leaves
Crunchy Bits (optional) 2 tbsp of bombay mix, roughly chopped 1 tbsp of flaked almonds, toastedShop The Recipe
Directions
In a bowl, mix together the mayonnaise, curry powder, turmeric, cinnamon, chutney and sultanas. Stir through the coriander, and season with salt and black pepper to taste.
Add the chickpeas to the sauce and stir to coat. Stir in 2 tablespoons of bean stock to loosen if needed, then season to taste.
Divide the coronation chickpea filling between 4 of the slices of bread or the bottom halves of the focaccia. Top with the crunchy bits (if using) and lettuce leaves, then top each one with another slice of bread or the tops of the focaccia. Cut into halves and serve.
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