Coronation Chickpea Sandwich

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coronation chickpea sandwich

Coronation chicken salad was created in 1953 for Queen Elizabeth II’s coronation lunch. The curried salad became a nationwide hit and now you can find coronation chicken in ready meals all over England. Our version uses chickpeas instead of chicken and makes a fantastic wrap or sandwich. Or skip the bread and serve it as a bowl with lettuce or arugula. 

Ingredients

  • 1 can (15-oz/400 g) chickpeas
  • 1 green onion
  • 1/2 celery stalk
  • 1 Tbsp sultanas or raisins
  • 3 Tbsp vegan mayo
  • 1 tsp mango chutney 
  • 1 tsp mild curry powder 
  • 1/4 tsp turmeric
  • 1/4 tsp celery salt
  • Pinch of sea salt
  • Lettuce leaves, optional
  • Alfalfa sprouts, optional
  • Sliced avocado, optional
  • Bread of choice, optional

Instructions

  1. Rinse and drain the chickpeas then mash them up a little in a mixing bowl. 
  2. Finely chop the green onion and celery, adding them to the bowl as well. Stir in the sultanas, mayo, chutney, curry powder, turmeric, celery salt, and salt. The chickpeas should break up just enough to hold everything together but remain a bit chunky.
  3. Serve with lettuce, alfalfa sprouts, and/or sliced avocado in a wrap, sliced bread, or a deli roll.

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Coronation Chickpea Sandwich

© 2022 Wicked Foods Inc. All rights reserved.
coronation chickpea sandwich

Coronation chicken salad was created in 1953 for Queen Elizabeth II’s coronation lunch. The curried salad became a nationwide hit and now you can find coronation chicken in ready meals all over England. Our version uses chickpeas instead of chicken and makes a fantastic wrap or sandwich. Or skip the bread and serve it as a bowl with lettuce or arugula. 

  • Author: Wicked
  • Prep Time: 10 min
  • Total Time: 10 minutes
  • Yield: 2 sandwiches 1x

Ingredients

Scale
  • 1 can (15-oz/400 g) chickpeas
  • 1 green onion
  • 1/2 celery stalk
  • 1 Tbsp sultanas or raisins
  • 3 Tbsp vegan mayo
  • 1 tsp mango chutney
  • 1 tsp mild curry powder
  • 1/4 tsp turmeric
  • 1/4 tsp celery salt
  • Pinch of sea salt
  • Lettuce leaves, optional
  • Alfalfa sprouts, optional
  • Sliced avocado, optional
  • Bread of choice, optional

Instructions

  1. Rinse and drain the chickpeas then mash them up a little in a mixing bowl. 
  2. Finely chop the green onion and celery, adding them to the bowl as well. Stir in the sultanas, mayo, chutney, curry powder, turmeric, celery salt, and salt. The chickpeas should break up just enough to hold everything together but remain a bit chunky.
  3. Serve with lettuce, alfalfa sprouts, and/or sliced avocado in a wrap, sliced bread, or a deli roll.

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