Bobbins' Kitchen

Yummy bits and bobs from my kitchen!

My Favorite Vegan Sandwich: Coronation Chickpea

Coronation chicken isn’t the most sophisticated of food stuffs- it was invented in 1950’s Britain way back before people had access to cosmopolitan food choices. Pasta, pizza, curries and other things that we now consider basic and everyday didn’t really commonplace untill the 1970’s and 80’s. People certainly didnt have access to the range of spices and asian ingredients that we do today- hence why the curry sauce of trad coronation chicken was just plain old curry powder and mayo. I do have a fond spot for it though.


This is my updated, vegan version of this British classic. It has the bite, texture and nostalgia factor of the traditional recipe, but takes advantage of the ingredients that are available to us today.

Difficulty: Easy


  •     240g (1 tin, drained) cooked chickpeas
  •     a handful of cashewsIMG_1394
  •     40g finely diced mango
  •     Your favourite bread and salad to serve (mini naan breads work really well)

For the dressing:

  •     1 tbsp (heaped) coconut cream
  •     1 garlic clove (grated)
  •     1 tbsp ginger (grated)
  •     1tsp cumin
  •     1 tbsp turmeric
  •     1/2 tsp garam masala
  •     1/2 tsp coriander
  •     1/2 tsp salt


Tip: this is great as a sandwich filler or as part of a mezze with naan bread and mint raita.



  1.  Combine all the dressing ingredients.
  2. Crush the chickpeas slightly to give them a slightly sticky texture, without mashing them, or making them into a puree.
  3.  Stir nuts, mango and dressing into the slightly crushed chickpeas.
  4.     Serve on bread with fresh salad.


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