Coronation chickpea sandwich filler
An average of 0.0 out of 5 stars from 0 ratings
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Serves 3
Swap meat for chunky chickpeas in this vegetarian take on coronation chicken. Red pepper and red onion add welcome crunch.
By Elly Curshen
Ingredients
- 400g tin chickpeas, drained and rinsed
- 1 heaped tbsp natural or Greek-style yoghurt (plain vegan, if you like)
- 1 heaped tbsp mayo (vegan mayo, if you like)
- 1 tsp curry powder, such as medium madras curry powder
- ½ tsp ground garam masala
- ¼ tsp ground cinnamon
- ¼ tsp ground turmeric
- 50g/1¾oz red pepper, cut into 1cm/½in pieces
- ¼ small red onion (around 25g/1oz), cut into 5mm/¼in pieces
- small handful fresh coriander leaves, very roughly chopped
- 2 tbsp sultanas
- sea salt and freshly ground black pepper
To serve
- baby leaf spinach, washed and dried
- mango chutney
- tortilla wrap or naan bread (optional)
Method
Tip the chickpeas into a bowl and mash with a potato masher or the bottom of a mug until semi-mashed. Add the yoghurt and mayo, mix well, then add the spices and some sea salt and freshly ground black pepper and mix again. Fold through the red pepper, red onion, coriander and sultanas.
Serve with baby spinach and mango chutney, either in a wrap or as a salad. If serving as a salad, a toasted naan on the side is a great addition.
