Coronation Chickpea Sandwich (plus other sandwich filling ideas)
Easy
Gluten free
Wheat free
British
mains
lunches
As the name suggests, this is a traditional British royal dish but we’ve jazzed it up and veganized the whole affair!
(nutritional information based on one serving plus 2 x slices wholemeal bread with vegan spread)
86p per serving
15
4
Kcal
668
Carbs
57 g
Protein
19 g
Fat
35 g
* Nutritional information per serving.
Ingredients
- 2 x 400g/14 oz tins chickpeas, drained and rinsed (use supermarket own-brand – Aldi and Lidl are cheapest)
- 6 tbsp vegan mayonnaise (use supermarket own-brand)
- 1 tbsp mango chutney or apricot jam (use supermarket own-brand or try global sections)
- ¼ tsp ground cinnamon
- 2 tsp mild curry powder
- 2 tbsp raisins, sultanas or chopped dried apricots (use supermarket own-brand or buy in bulk)
- Pinch of salt and black pepper
- Handful of fresh coriander, stalks removed and roughly chopped (optional)
- 1 tsp lemon juice (bottled is cheapest)
- ½ red chilli, deseeded and finely chopped (optional)
- ½ red chilli, deseeded and finely chopped (optional)
- 8 slices bread with vegan butter/spread (use gluten-free if needed)
Instructions
- Using a medium-sized bowl, mash the chickpeas lightly then stir through all the other ingredients until thoroughly combined.
- Divide the filling evenly between 4 sandwiches and enjoy.
- Alternatively, you can keep the filling in an airtight container in the fridge for up to 5 days.
Tip: you can also serve this sandwich warm by heating in a frying pan without oil or under the grill.
Optional extras / notes
Vegan sandwich filling ideas:
- Apple, celery, walnuts, sultanas and vegan mayonnaise (can also add vegan blue cheese)
- Chickpea tuna or vegan tuna with sweetcorn, salad and vegan mayonnaise
- Curried chickpea sandwich
- Falafel, hummus and salad with sweet chilli sauce and tahini sauce
- Focaccia with vegan pesto, vegan mozzarella, rocket, red onion and tomato
- Hummus, vegan pesto, fresh basil and roasted vegetables or salad
- Marinated or smoked tofu, pesto and veggies (we like to use sundried tomatoes, artichokes, capers and a drizzle of balsamic glaze)
- Peanut butter, grated carrot, lettuce, cucumber, sesame oil, maple syrup
- Pear, vegan blue cheese, walnut and rocket
- Roasted aubergine, hummus, tahini sauce, tomato and cucumber (ideally with amba sauce)
- Tahini, vegan feta and maple syrup
- Tempeh, avocado and vegan mayonnaise
- Tempeh, peanut sauce, kimchi, lettuce and alfalfa sprouts
- Vegan banh mi
- Vegan BLT or BLAT (we like THIS Isn’t Bacon and La Vie Plant-Based Bacon)
- Vegan blue cheese and cranberry sauce (try turning this into a toastie)
- Vegan chicken fillet, spring onion, lettuce and tonkatsu sauce
- Vegan chicken, avocado, salad and vegan mayonnaise
- Vegan egg and cress with vegan mayonnaise
- Vegan fish fingers, vegan tartare sauce and rocket (ideally in a vegan brioche bun)
- Vegan fried halloumi (we like Kinda Co. and Green Vie), rose harissa, maple syrup and rocket
- Vegan ham slices, maple syrup, watercress, tomato, Dijon mustard and vegan mayonnaise
- Vegan mock duck, black bean sauce, spring onions, cucumber, alfalfa sprouts
- Vegan pesto, vegan brie or camembert, red pepper and garlic mushrooms
- Vegan ploughmans (we like Cathedral City Plant-Based Extra Mature)
- Vegan reuben using tofu or fried oyster mushrooms
- Vegan sausages (or frankfurters), mustard, onion, sauerkraut, tomato sauce
- Vegan smoked salmon (we like Squeaky Bean) bagels with vegan cream cheese and capers