A vegan version of the popular salad Coronation Chicken, this time made with wholesome chickpeas, cashews, almonds and sultanas.
Coronation Chickpea Salad recipe
A vegan version of the popular salad Coronation Chicken, this time made with wholesome chickpeas, cashews, almonds and sultanas.
Ingredients
| 1 tbsp | vegetable oil |
| 2-3 tsp | coronation spice blend |
| 2 tsp | tomato purée |
| 100ml | water |
| 1 tbsp | mango chutney |
| 3-4 tbsp | vegan mayonnaise |
| 50g | cashew nuts, roughly chopped |
| 1 | tin of chickpeas |
| a small handful | sultanas |
| a small handful | flaked almonds |
| a small handful | fresh coriander, chopped |
| to garnish | fresh coriander, flaked almonds |
Method
- Heat the oil in a frying pan and sauté the onion until soft but not brown.
- Add the spice blend and cook for a minute before adding the tomato puree.
- Stir well and cook for a minute before adding the water. Simmer gently to reduce slightly.
- Transfer to a large bowl and add in the mango chutney and vegan mayonnaise. Stir to combine and season with salt and pepper.
- Drain and rinse the chickpeas before adding to the sauce with the nuts, sultanas and coriander.
- Serve with crispy lettuce and extra flaked almonds and chopped coriander to garnish.
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