We took an all-time favourite British classic – a Coronation Chicken Sandwich - and made it into a vegetarian salad featuring the humble chickpeas! Is there enough flavour in this salad, you ask? With the creamy curried chickpea filling, bursting with flavours of cumin, lime, sweet sultanas and a hint of chilli heat and warm boiled potatoes on crunchy leaves, there's enough flavour and texture to impress even the harshest critics! Our Coronation Chickpea Salad is a wonderful quick lunch option whether you're eating at home or in the office.
Boil the potatoes in salted water until tender. They normally take about 18-20 minutes.
Heat a large pan with a tbsp of oil and curry powder, add the drained and rinsed chickpeas and cook stirring continuously for 3 minutes, until all chickpeas are well coated and warmed through.
In a large bowl, mix the mayo with mango chutney, juice of ½ of lime, sultanas, chilli and coriander. Taste and season with salt and pepper. Add the chickpeas, scraping the pan to get all the curry powder into the dressing too. Mix well.
In a large bowl, add the shredded lettuce and cucumber. Toss with a tbsp of lime juice (use the remaining 1/2 a lime) , a tbsp of olive oil and a pinch of salt. Divide the salad between two bowls. Top with boiled potatoes and creamy coronation chickpeas! Scatter some toasted flaked almonds on top!