Inspired by the classic English dish ‘coronation chicken’, our vegan version uses chickpeas and yoghurt to create a healthy sandwich filler, which we pair with pickled veggies, lettuce and tomato.
Notes:
- You can make the mixture in advance and it will keep well in an air-tight container for 2-3 days in the fridge, which makes it a great option for meal-prepping.
- We use a soy or oat based greek-style yoghurt. A useful tip is finding a yoghurt which contains live cultures, which are great for supporting a healthy gut.
- You can easily make this gluten-free using gluten-free bread.
- If you want to make this recipe soy-free, we recommend using an oat or coconut-based vegan yoghurt.
Things to know:
- For those who don’t know, this sandwich is inspired by the classic English dish ‘coronation chicken’, which was first created by Constance Spry and Rosemary Hume in the 1950s.
- It’s traditionally made using mayonnaise and curry powder, but we prefer to use vegan yoghurt and individual spices for a healthier and – in our humble opinion – more complex flavour.
- Instead of using the chickpea mixture as a sandwich filler, you can also add it to bowls with a simple salad for a lower-calorie lunch.
- If you’d rather avoid using oil, you can add the ginger and spices to a baking tray lined with baking paper, then pop it in a hot oven for 2-3 minutes or until the cumin seeds begin to turn a dark brown.
Coronation Chickpea Sandwich
Ingredients
- 1/2 red onion, finely chopped
- 6 radishes, finely chopped
- 1 lemon, juice only
- salt + pepper
- coconut oil
- 1/2 thumb of ginger, peeled + grated
- 1 tsp cumin seeds
- 1 tsp turmeric
- 1 x 400 g tin of chickpeas, drained + rinsed
- 6 tbsp vegan yoghurt, plus extra for serving (see notes)
- 3 tbsp raisins
- 4 slices of bread, or gluten-free bread
- 2 handfuls of lettuce leaves
- 1 tomato, sliced
Method
- Combine the red onion and radish in a bowl with juice from half of the lemon and pinches of salt and pepper. Stir well, then leave to one side to quickly pickle.
- Add a tablespoon of coconut oil to a pan on a medium heat. Next add the ginger, cumin seeds and turmeric, then stir and cook for 2-3 minutes to lightly toast the spices.
- Meanwhile, add the chickpeas to a mixing bowl and mash them with a fork until most of the chickpeas have broken down. Next add the yoghurt to the bowl, followed by all the oil, spices and ginger from the pan, as well as the raisins, juice from the remaining half of lemon and pinches of salt and pepper. Give the mixture a really good stir, then set aside.
- Toast the bread, then spoon some yoghurt on one slice. Top with lettuce leaves, half of the chickpea mixture and slices of tomato. Spoon some more yoghurt on another slice of bread and top that slice with half of the pickled red onion and radish, then place it on top to make the sandwich. Repeat for the remaining sandwich and enjoy!