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.
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.