Vegan Coronation Chicken
Elevate your plant-based meal repertoire with this irresistible Vegan Coronation Chicken recipe—a modern twist on the classic British dish, perfect for a summer picnic or an everyday lunch. Instead of chicken, protein-packed chickpeas form the heart of this creamy, tangy, and subtly spiced salad, perfectly complemented by sweet bursts of sultanas and dried apricots. A luscious blend of vegan mayonnaise, mango chutney, and aromatic curry powder ensures every bite is rich and flavorful, while toasted almonds add a delightful crunch. Finished with a sprinkle of fresh coriander, this vibrant dish is as versatile as it is delicious—serve it chilled in sandwiches, wraps, or over a bed of crisp greens for a satisfying vegan treat. Ready in just 20 minutes, this no-cook recipe is a quick and flavorful way to enjoy plant-based indulgence!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 400 grams chickpeas, drained and rinsed
- 100 grams vegan mayonnaise
- 2 tablespoons mango chutney
- 2 teaspoons curry powder
- 1 tablespoon lime juice
- 50 grams sultanas (golden raisins)
- 30 grams apricots, dried and chopped
- 2 pieces spring onions, finely chopped
- 30 grams almonds, flaked and toasted
- 2 tablespoons fresh coriander, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Place the chickpeas in a large mixing bowl and slightly mash them with a fork or potato masher until about half of them are crushed, leaving some whole for texture.
Step 2
In a separate small bowl, combine the vegan mayonnaise, mango chutney, curry powder, and lime juice. Stir well until the ingredients are fully blended and the mixture is smooth.
Step 3
Pour the mayonnaise mixture over the mashed chickpeas and mix well to ensure all the chickpeas are evenly coated.
Step 4
Add the sultanas, chopped dried apricots, and spring onions to the chickpea mixture. Stir to incorporate all the ingredients evenly.
Step 5
Season the mixture with salt and pepper, adjusting to taste.
Step 6
Gently fold in the flaked and toasted almonds, making sure they are distributed throughout the salad for added crunch.
Step 7
Sprinkle the fresh coriander on top and give the entire mixture one final stir to combine.
Step 8
Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled as a filling for sandwiches, wraps, or on a bed of fresh greens.
Nutrition Facts
| Serving size | (713.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1378.9 |
| Total Fat 45.2g | 0% |
| Saturated Fat 5.5g | 0% |
| Polyunsaturated Fat 10.6g | |
| Cholesterol 24mg | 0% |
| Sodium 5117.3mg | 0% |
| Total Carbohydrate 213.9g | 0% |
| Dietary Fiber 39.4g | 0% |
| Total Sugars 88.3g | |
| Protein 45.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 357.1mg | 0% |
| Iron 17.9mg | 0% |
| Potassium 2182.8mg | 0% |
Source of Calories