Have you ever heard of “Coronation chicken’? If you’re one of Her Majesty’s subjects, then most certainly you have.
Being the Anglophile that I am, I read of Coronation chicken a long while ago whilst reading a book of British recipes. It sounded simple but lovely: the Brit version of our good old all-American cold chicken salad (or a distant cousin of the Waldorf salad). It incorporates chopped chicken, curry powder, raisins (or sultanas, as they say over the pond), celery, onions, and whatnot.
It wasn’t until much later after I became veggie that I found a recipe for Coronation Chickpeas – a meat-free version of the original. Now, I love anything to do with chickpeas and curry – so this was a no-brainer for me. And you know what? It does make a lovely, light lunch on a hot summer day – I sometimes scoop the mixture into butter or red lettuce leaves and make a little wrap. You could also pile it onto some raw baby leafy greens or in a tortilla and call it a wrap. Or, do as I did the first time and just eat it plain with a fork.
Coronation chickpeas – healthful, quick to prepare, and a nice change from your usual sandwich stuffings or salad toppings. I used Vegenaise as my mayo of choice (as ever).
There are loads of recipes for Coronation chickpeas out there – feel free to experiment with any of them.