This vegan alternative to coronation chicken is made with chickpeas and cashews in a twist on the classic.
Coronation chicken was invented, so the story goes, for the Queen coronation in 1953. Its the most retro, kitschy ‘50s sandwich filling ever.
As a vegetarian child of the ‘90s, I never tried that ‘coronation’ flavour growing up: my sarnies were always cheese and tomato or egg mayo, so when I finally discovered coronation sauce in my twenties, it was a taste sensation.
A creamy dressing, with very mild and somewhat sweet, very
For a truly traditional look, serve it up between two slices of wonderbread (don’t do that if you’re gluten-free! The authentic experience is not w
- 1 400g can Chickpeas
- 35 g Sultanas
- 35 g Chopped cashews
- 2 tbsp. Veganaise (shop-bought works fine)
- 2 tbsp. Vegan yogurt
- 2 tbsp. Mango chutney
- 1 tbsp. Lemon juice
- 1 tsp. Garam masala
- 1 tsp. Curry powder
- 0.25 tsp. Salt
- Drain and rinse the chickpeas and put them in a mixing bowl
- Add the sultanas and cashews, and stir together
- In a small bowl, stir to combine the wet ingredients of the coronation dressing (vegannaise, vegan yogurt, mango chutney & lemon juice), then add the the dry ingredients (garam masala, curry powder & salt) and stir again
- Stir 3 tbsp. of the vegan coronation dressing into the chickpea mixture
- Serve on a bed of spinach, or with a handful of spinach packed inside a couple of wraps