Coronation chickpea is my veggie version of my all-time favourite sandwich filling. Options are sometimes pretty limited when it comes to easy veggie lunches so when I’m bored of cheese or falafel, this is my go to. I’m lucky enough to work just a short walk from where I live so pop home in my lunch breaks and this recipe is so quick I can whip it up, and eat it, in less than 20 minutes. It’s sweet, a little bit spicy and makes the most satisfying lunch.
1 can of chickpeas
A handful of sultanas
2 tbsp mayo (or low fat greek yoghurt if you want it lower calorie)
1 tbsp mango chutney
2 tsp medium curry powder
1 tsp ground cumin
1 tsp garam masala
Salt and pepper
Start by thoroughly rinsing the chickpeas. I have been known to individually peal a can of chickpeas and I would really recommend doing this if you have the time- it makes them smooth and the dish will feel that little bit more special. I recently had a very pleasant chickpea pealing session with Chris in my in-law’s garden with a G+T. It does double the prep time for this recipe though and is not essential but worth your consideration if you’re not in a rush.
Add them to a large bowl with the sultanas, mayo, and mango chutney. This dish is very easy to make vegan by just using vegan mayo. I tried this with vegan mayo the last time I made it and couldn’t tell the difference. You can also switch out some or all of the mayo for low fat Greek yoghurt to make it a little bit healthier without sacrificing any taste. Squeeze over half a lime and mix it all together.
Add the spices and seasoning and mix together until evenly combined. Add some chilli powder if you are that way inclined.
And that is literally it! I like to have mine in a toast sandwich with baby spinach and tomato or on top of a jacket potato.
The flavour of the spices will grow over time so it’s actually better the next day. 1 can’s worth will fill up 3 sandwiches and will last in the fridge for up to 5 days.