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Coronation chickpea salad is in a saucepan with a wooden spoon. It sits on a white serving platter with lettuce leaves, some are filled with the chickpea mixture.

Coronation Chickpea Salad

Recipe by Aimee Ryan | Photography by Jamie Orlando Smith
Creamy, sweet and spicy, this salad is packed with flavour and can be served on its own, in lettuce ‘cups’ or as a sandwich filling.
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Prep Time 10 minutes
Cook Time 0 minutes
Course Appetizer, Lunch, Salad, Snack
Cuisine British
Servings 4 people

Ingredients
 

  • 1 x 400g can of chickpeas, drained and rinsed
  • 4 tablespoons gluten-free Vegan Mayonnaise or plain vegan yoghurt
  • 2 tablespoons gluten-free mango chutney
  • 1 teaspoon mild gluten-free curry powder
  • 1/2 teaspoon white vinegar
  • 1/2 teaspoon gluten-free garlic granules a pinch of sea salt
  • 25 g raisins
  • 25 g flaked almonds
  • a small handful of coriander leaves, roughly torn
  • 2 heads of little gem lettuce, leaves separated and washed, to serve

Instructions
 

  • Put the chickpeas, mayonnaise or yoghurt, chutney, curry powder, vinegar, garlic granules and salt into a large mixing bowl and, using a potato masher, roughly mash and mix together until half the chickpeas are crushed and the rest are left whole, for a chunky texture. Stir in the raisins, almonds and coriander leaves.
  • Spoon the salad into lettuce leaves to serve them in little ‘cups’. Alternatively, shred the lettuce and mix it into the salad and serve in a bowl.

Notes

Cover of Great British Vegan Cookbook.
Image and text from Great British Vegan by Aimee Ryan, photography by Jamie Orlando Smith. Murdoch Books RRP $39.99.
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