If you love coronation chicken, you’ll love these curried chickpeas, aka, coronation chickpeas. This vegan, 10-minute recipe has all the flavours of the classic, in a lovely, fresh new form. Soft, buttery chickpeas are tossed with a creamy, curried coronation sauce to make the perfect salad topper, sandwich filling or chunky dip.
There’s just something about coronation sauce. Creamy, sweet, spicy and incredibly moreish, it’s a versatile sauce that pairs just as well with creamy chickpeas (garbanzos), as it does with the classic chicken.
This vegan recipe is the perfect make-ahead lunch to enjoy in different ways throughout your week. I love stuffing it in between slices of fluffy, fresh focaccia for a delicious sandwich, but it’s equally great on top of a green salad, or even as a chunky dip with crudites or your favourite cracker (pita chips are great with it).
Why you’ll love this recipe
- Super quick – takes just 10 minutes from start to finish.
- No cooking involved – just mix your ingredients and you’re ready to go.
- Perfect for meal prep – keeps for at least 5 days in the fridge.
- Easily veganised – just use my vegan egg-free aioli or your favourite plant-based mayo in the sauce.
Ingredients
This recipe is truly a celebration of the humble store cupboard.
- Chickpeas (garbanzos). Good quality, jarred chickpeas are what I recommend for this recipe. Because they’re so front and centre, you want chickpeas that are soft, creamy and buttery, rather than hard and chalky. If you’re in the UK, I really recommend the Queen Chickpeas from Bold Bean Co. You could also use another white bean – cannellini beans or butter beans (lima beans) are good options.
- Aioli. I love to use my vegan egg-free aioli in this recipe – not only does it make the recipe vegan, but it adds more flavour to the sauce, thanks to the garlic. You can use regular mayo, another plant-based aioli or use a mix of Greek yogurt and mayo/aioli.
- Sultanas. Swap these for another dried fruit like apricots, mangoes or cranberries if you like. If you go for apricots or mangoes, you’ll need to chop them finely before mixing them with the sauce.
- Spring onions (scallions). The fresh, subtle onion fragrance these bring is wonderful, but you could use coriander (cilantro), flat-leaf parsley, mint or basil instead.
- Nigella seeds. These pair well with the spring onions, with their oniony scent, but you could use sesame seeds instead.
How to make it
It really is as simple as mixing the ingredients for the sauce, draining and drying the chickpeas, and then combining the two with some fresh spring onions (scallions) and nigella seeds.
They’re now ready to serve, in whatever way you like. If you’re planning on using them as a sandwich filler, I like to give them a little mash with the back of a fork (otherwise they can fall out!)
Got a question?
Because chickpeas are so front and centre here, you want to make sure you’re using a good-quality bean. I’m talking about creamy, buttery chickpeas, not the sad, hard and chalky ones you sometimes come across. As a rule, go for jarred beans for the best flavour and quality – I love using the Queen Chickpeas from Bold Bean Co in the UK. Tinned chickpeas will be absolutely fine, but depending on the brand, they may be a little chalky.
Yes! This is a wonderful make-ahead recipe, and it’s super versatile in terms of how you can serve it. It will keep well for at least 5 days, stored in the fridge in an airtight container.
The chickpeas make a wonderful sandwich filling – I love them stuffed into soft, fresh focaccia – but they’re equally delicious mixed with crunchy greens. You could also use them to make lovely wraps, spoon them into soft pita bread, pile them onto flatbreads, turn them into a chunky dip, serve with pita chips or sourdough crackers, or stuff them into little gem lettuce cups.
Sometimes I like to add more greens – spinach is great – or you could add another crunchy element, like finely chopped celery, carrots or red pepper.
Like this recipe? Here are more quick ideas you might enjoy
If you make this recipe, I’d love to hear from you! You can leave me a comment below.
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Curried Chickpea Salad (Coronation Chickpeas)
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
If you love coronation chicken, you’ll love these curried chickpeas, aka, coronation chickpeas. This vegan, 10-minute recipe has all the flavours of the classic, in a lovely, fresh new form. Soft, buttery chickpeas are tossed with a creamy, curried coronation sauce to make the perfect salad topper, sandwich filling or chunky dip.
Ingredients
- 1/2 cup aioli or mayonnaise
- 1/3 cup sultanas
- 2 teaspoons curry powder
- 1 teaspoon turmeric powder
- 1.5 tablespoons sweet chilli jam/mango chutney
- 2 tablespoons flaked almonds
- 450g/15oz drained chickpeas (2 tins or 1 large jar)
- 2 teaspoons nigella seeds
- 2 spring onions (scallions), finely sliced
Instructions
- Mix your curried coronation sauce. Add 1/2 cup aioli, 1/3 cup sultanas, 2 teaspoons of curry powder, 1 teaspoon of turmeric powder, 1 1/2 tablespoons of sweet chilli jam (or mango chutney) and 2 tablespoons of flaked almonds to a small bowl. Mix well to combine into a cohesive sauce.
- Prepare your chickpeas. Drain your chickpeas well, then lay them out on a tray lined with a kitchen towel and pat dry very well. Any water remaining on the chickpeas will make the salad watery, so dry them as much as you can.
- Mix the chickpeas and sauce. Add the drained, dried chickpeas to a large mixing bowl along with the curried coronation sauce, 2 teaspoons of nigella seeds and 2 sliced spring onions. Toss well to combine, making sure the sauce is coating all the chickpeas. Serve on top of crunchy greens or spinach, use as a sandwich filler, in a wrap or stuff into pita bread or pile on top of flatbreads. PRO TIP: If you’re using the chickpeas as a filling for sandwiches, give them a little mash with the back of a fork to help them stay inside the bread!
Notes
STORAGE INSTRUCTIONS:Â The chickpeas will keep well for 5 days, stored in a container in the fridge.
INGREDIENT NOTES:Â The quality of the chickpeas you use will really make or break this recipe. I love to use jarred chickpeas for the best flavour – my favourite when I’m in the UK is Bold Bean Co. However, you can definitely use regular tinned chickpeas here.
SUBSTITUTIONS:Â You could swap the chickpeas for another white bean, like cannellini beans or butter beans (lima beans). I like using my egg-free aioli in the sauce for the best flavour, but you can use your favourite. Swap the sultanas for dried apricots, cranberries or mangoes, and use chopped almonds, pistachios, cashews, walnuts or hazelnuts in place of the flaked almonds. Make the sauce nut-free by using pumpkin (pepita) seeds or sunflower seeds.
- Prep Time: 10
- Category: salads
- Method: no cook
- Cuisine: british
Nutrition
- Serving Size: 112g
Keywords: coronation chickpeas, vegan chickpea salad
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