Coronation Chickpeas
“This is a vegan take on Coronation Chicken, a sandwich filling made with curry powder and mayonnaise. In this recipe Nicki pairs it with Potato Puttanesca for a hearty picnic lunch.”
Prep time - 10 minutes
Cook time - 10 minutes
Difficulty - Easy
Serves / makes - 400ml
Ingredients
1 can chickpeas (400g)
2 spring onions
50g dried apricots
25g flaked almonds
3T vegan mayonnaise
1/2T curry powder
Freshly ground black pepper
Zest of 1 lemon
Equipment
Tea towel
Potato masher
Chef’s knife
Chopping board
Mixing bowl
Zester/fine grater/microplane
Method
Drain and rinse the chickpeas well. Put them on a teatowel and pat dry. Put the chickpeas into a bowl. Roughly mash the chickpeas with a potato masher.
Finely chop the spring onions and dried apricots. Put them into the bowl with the almonds, mayonnaise, curry powder, pepper and lemon zest.
Mix well. Allow to rest for 10 minutes to let the flavours develop.
Add to a sandwich or wrap.
Tips
If the apricots are sticky use a pair of scissors to cut them rather than a knife.
Coronation Chickpeas
Ingredients
- 1 can chickpeas (400g)
- 2 spring onions
- 50g dried apricots
- 25g flaked almonds
- 3T vegan mayonnaise
- 1/2T curry powder
- Freshly ground black pepper
- Zest of 1 lemon
Method
- Drain and rinse the chickpeas well. Put them on a teatowel and pat dry. Put the chickpeas into a bowl. Roughly mash the chickpeas with a potato masher.
- Finely chop the spring onions and dried apricots. Put them into the bowl with the almonds, mayonnaise, curry powder, pepper and lemon zest.
- Mix well. Allow to rest for 10 minutes to let the flavours develop.
- Add to a sandwich or wrap.
Notes:
Equipment
Tea towel
Potato masher
Chef’s knife
Chopping board
Mixing bowl
Zester/fine grater/microplane
Tips
- If the apricots are sticky use a pair of scissors to cut them rather than a knife.
