Vegan Coronation Chickpea Sandwich
Treat yourself to a cheap and tasty lunch with this easy recipe for a vegan coronation chickpea sandwich!
Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!
When you adopt a vegan diet, it’s easy to feel that you have to leave some of your old favourite dishes behind you. But that’s not always the case. With a little imagination, you can recreate those classics by switching the meat for a plant-based alternative.
With this recipe, it’s a case of swapping chicken for chickpeas. Still high in protein, coronation chickpeas are a whole lot cheaper, healthier, better for the planet and kinder to animals. Plus, they’re super delicious.
What is coronation sauce made of?
Coronation chicken was first served at the coronation of Queen Elizabeth II in 1953. The sauce consisted of onion, creme fraiche, mayonnaise, curry powder and dried apricot.
Of course, this is easy to veganise now that we’re lucky enough to have vegan mayonnaise and creme fraiche! And the chickpeas add texture and protein to replace the chicken.
Experiment with different dried fruit and even nuts – sultanas and toasted almonds work particularly well. Mango chutney also adds a deliciously sweet tang.
Are chickpeas good for you?
Besides being a great source of plant protein, chickpeas are high in folate (vitamin B9), choline and manganese, all of which are essential for healthy bodily function.
Chickpeas will also keep you feeling fuller for longer, benefit digestion and support bloody sugar regulation. They are also good for brain health.
Total Time: 25 minutes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
- For the filling
- 0.2 0.2 tin of chickpeas
- 0.2 0.2 red onion, peeled and finely chopped
- 0.4 0.4 tsp mild curry powder
- 24 24 ml vegan mayonnaise
- 0.2 0.2 tbsp vegetable oil
- 0.2 0.2 clove of garlic, peeled and crushed
- 8 8 g sultanas, soaked in hot water for 10 minutes and drained
- 0.2 0.2 tsp mango chutney
- sea salt and black pepper, to taste
- To serve
- 8-12 slices of fresh, crusty bread
- lettuce leaves
- sliced red onion
- Heat the oil in a frying pan and add the chickpeas, onions and garlic along with some seasoning.
- Gently cook for a few minutes until the onions begin to soften, before adding the sultanas and curry powder.
- Continue to cook, stirring, until the spices are fragrant.
- Leave to cool.
- Once cooled, lightly mash the chickpeas so that some still remain whole.
- Stir in the mango chutney and mayonnaise and season to taste.
- Spread the mixture liberally over the bread, adding lettuce and onion.
- Serve immediately.
Each 100g serving provides:
9.3g Fat, 0.8g Saturates, 17g Carbohydrate, 6.9g Sugars, 4.2g Protein, 2.6g Salt.
Need more tasty lunch inspiration? Discover these easy vegan lunch ideas!