We have veganised an all-time favourite British classic – a Coronation Chicken Sandwich! And it is AMAZING, with the creamy curried chickpea filling, bursting with flavours of cumin, lime, sweet sultanas and a hint of chilli heat! Our Vegan Coronation Chickpea Sandwich is a wonderful quick lunch option or something to pack for a filling snack on the go!
The British love a good sandwich. It has been a go-to lunch option, a snack and even part of a posh afternoon tea for years! Coronation Chicken was first created in 1953 for the banquet of coronation of Queen Elizabeth II, however, variants of the dish, known as jubilee chicken and the deviled chicken were known years before that! It was a little while later that Coronation Chicken became a sandwich filling though.
For our Vegan Coronation Sandwich version, we substituted tradition chicken with a humble chickpea but kept all the other flavours and textures to retain the authentic flavours of the original. We used tinned chickpeas to make this recipe effortless, but if you wish, you can use dried chickpeas. BBC Good Food article here shows various ways to cook your dried chickpeas.
We love this Coronation Chickpea Sandwich because:
- We simply love chickpeas
- It is quick and easy to make, yet tastes better than any other vegetarian sandwich we had
- It has lots of interesting flavours working in perfect harmony
However, if you don’t fancy a sandwich, make it into a salad. Simply toss your favourite green leaves, some cucumber and sliced peppers, then top with the Coronation chickpeas! Not impressed? How about a lovely Jacket Potato with creamy Coronation chickpea topping?
Coronation Chickpea Sandwich Recipe:
First, prepare all the ingredients. Separate and wash gem lettuce leaves. You may want to remove or thin the thick stalks of the lettuce. Slice the cucumber into rounds.
Toast your almond flakes in a dry pan, until slightly browned and starting to smell all nutty. Set aside for later.
Now, finely chop the coriander (including the stalks) and chilli. You can use any chilli you like, but if you can’t handle the heat, remove the seeds.
Then drain the chickpeas and run some cold water through them to remove any excess sodium and starch.
Heat a large frying pan with a drop of oil, curry powder, add chickpeas and cook stirring continuously for 3 minutes, until all chickpeas are well coated and warmed through. Leave aside to cool slightly.
In a large bowl, mix vegan mayo (or yoghurt) with mango chutney, lime juice, sultanas, chopped chilli and coriander. Season with salt and pepper. It may look like a lot, but if you make your sandwiches with a large bread roll it will make sure your sandwich isn’t dry.
Then add the cooled chickpeas to the coronation dressing and mix well. Crush some of the chickpeas with a fork to thicken the sandwich filling up a bit.
Cut your bread rolls in half lengthways. Place some gem lettuce leaves on the bottom bread roll half, then spoon the coronation chickpea mixture and sprinkle with toasted almonds. Top with sliced cucumber and place the other half of bread on top.
If you want a substantial meal, serve the Coronation Chickpea Sandwiches with crisps or some french fries for an ultimate vegan British-style lunch!
These delicious vegan sandwiches are perfect the next day to take to work for lunch too!
We hope you loved our Vegan Coronation Chickpea Sandwich as much as we do. For other plant-based recipe ideas, have a browse through our vegan recipe collection here, including:
- Vegan Pineapple Stir Fry with Curried Coconut Sauce
- Autumnal Red Lentil & Butternut Squash Dahl
- Green Bean and Chickpea Biryani with Crispy Onions
Coronation Chickpea Sandwich
- 2 bread rolls we like ciabatta, sourdough or panini rolls
- 1 can of chickpeas (400g) drained and rinsed
- 1 tbsp curry powder we used medium
- 1 tsp olive oil
- 20 g raisins or sultanas
- ½ lime
- 1 tbsp mango chutney
- 5 g coriander finely chopped
- ½ chilli, red or green finely chopped
- 80 g vegan mayonnaise or yoghurt
- 20 g almond flakes toasted
- ¼ cucumber sliced into rounds
- ½ gem lettuce leaves separated
- Heat a large pan with a drop of oil and curry powder, add chickpeas and cook stirring continuously for 3 minutes, until all chickpeas are well coated and warmed through. Leave aside to cool slightly.
- In a large bowl, mix vegan mayo (or yoghurt) with mango chutney, juice of ½ of lime, sultanas, chilli and coriander. Taste and season with salt and pepper. It may look like a lot, but if you make your sandwiches with a large bread it will make sure your sandwish isn't dry.
- Add the cooled chickpeas to the coronation dressing and mix well. Crush some of the chickpeas with a fork into the yoghurt.
- Cut your bread rolls in half lengthways. Place some gem lettuce leaves on the bottom bread roll half, then spoon the coronation chickpea mixture and sprinkle with toasted almonds. Top with sliced cucumber and place the other half of bread on top.
- Serve with crisps or some french fries for an ultimate vegan British-style lunch!