What could be more British than the humble sandwich (reportedly named after its creator the Earl of Sandwich). Whether in packed lunches, a late night snack, cut into dainty fingers with afternoon tea or giant doorstop versions, us Brits love a sandwich. Coronation chicken is an all time classic. Originally created to mark the coronation of Queen Elizabeth II in 1953, mayonnaise and curry powder were mixed to give the sandwich its distinctive bright yellow colour. This is my quick vegan version, coronation chickpea! I have pimped up my filling with raisins, mango chutney, toasted almonds and fresh mango and I have to say it was delicious. So whether you are a vegan Brit looking for a bit of nostalgia or a coronation virgin, why not give this tasty sandwich a try?
This sandwich filling also works well in a salad or a baked potato
Coronation chickpea sandwich – serves 4
4 tbsp vegan mayo
2 tsp curry powder – see note below *
1 tbsp mango chutney
1 tbsp sultanas
400 g can of chickpeas, drained and rinsed
2 tbsp flaked almonds, toasted
half a fresh mango, peeled and thinly sliced
fresh crusty bread, salad leaves, tomatoes and red pepper to serve
In a small bowl mix the mayo, curry powder and mango chutney. Add the sultanas and chickpeas, mix, before refrigerating until needed.
When ready make up the sandwiches with salad leaves, tomato and red pepper slices and a good amount of the coronation chickpeas. Top with a sprinkling of toasted almonds and a few slices of fresh mango.
*I prefer to make my own curry powder mix. Simply mix together the following spices and store in an airtight jar. Try to use the freshest spices you can find as it will really enhance the flavour.
2 tbsp ground coriander
2 tbsp ground cumin
1 1/2 tbsp ground turmeric
3 tsp ground ginger
1 tsp dry mustard
1/2 tsp ground black pepper
1 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp cayenne pepper (add a little extra if you like it spicy)