No vegan recipe website is complete without a Coronation Chickpea Sandwich Filling recipe: that great play on words and play on the taste buds. It’s so tasty and nutritious! So here’s my tweaked and updated road-tested version.
The important thing as always is using top quality ingredients, so I always use organic chickpeas. I also find most recipes skimp on the tasty stuff – so mine has plenty!
If you’re using frozen chickpeas, just defrost first. The hardest part with this recipe is partially mangling the chickpeas without turning them to mush. I find a potato masher or jam jar bottom the best method, with the chickpeas spread out in a large tray. They do tend to jump around a bit though!
Make sure you chop the red onion nice and finely. For the mayonnaise, Follow Your Heart (a vegan only brand) or Hellman’s vegan mayonnaise are good – Sainsbury’s sell it. Make sure you separate the raisins, the rest is easy.
With all recipes I try to avoid volume measurements and keep to grams. Volume measurements are imprecise and lead to loads more washing up. Weighing directly into the mixing bowl eliminates a lot of the mess!
Don’t be mean with it when putting this coronation chickpea sandwich filling into a roll or sandwich. For a modest size roll, 60g is good. Also, a nice slice of beefsteak tomato, cucumber or lettuce leaves makes a great combination.
Coronation Chickpea Sandwich Filler
- 250 g of cooked chickpeas the contents of one standard tin.
- 75 g of red onion diced finely.
- 45 g of raisins rubbed to separate them.
- 100 g of vegan mayonnaise possibly 65g – see next time.
- 2 fl tbsp mild curry powder
- 1 fl tbsp medium curry powder
- 1 teasp of veg stock
- 45 g of mango chutney – possibly 35g check next time
- 15 g lemon juice
- Drain a can of chickpeas, or defrost some you’ve already cooked. You need 250g or thereabouts. Place in a large tray.
- Gently squish them with a potato masher or bottom of a jam jar. Break them but don't try to flatten them or turn them to mush.
- Add the chickpeas to a medium sized bowl.
- weigh the raisins and rub them to separate them, and add to the bowl.
- Finely chop the half red onion – nice and fine is good – add to the bowl.
- Put the bowl on a zeroable set of electronic scales and add the vegan mayonnaise, mango chutney, curry powder and veg stock.
- Add the lemon juice.
- Give it a really good mix, and put in the fridge to cool.
- Serve in a roll with a nice slice of tomato or lettuce. Use 60g per roll approx