Coronation Chickpea Sandwich
Ingredients
½ red onion, very thinly sliced
2 tbsp white wine vinegar
30g flaked almonds
55g mayonnaise
30g Greek style natural yogurt
1 tbsp mild curry powder
30g mango chutney
15g almond butter
1 tsp lime juice, plus grated zest of ½ lime
300g chickpeas, drained
20g fresh coriander, roughly chopped
30g sultanas
2 tbsp salted butter, softened
4 slices Wildfarmed Sliced Seeded or Wildfarmed Simply Sourdoug
6 large little gem lettuce leaves
2 servings
Calories~1,000 kcal
Protein~25 g
Carbs~110 g
Fat~53 g
Fiber~18 g
Sugar~30 g
Total recipe
Calories~2,000 kcal
Protein~50 g
Carbs~220 g
Fat~105 g
Fiber~35 g
Sugar~60 g
Method
Step 1
To make the pink pickled onions, mix the red onion, vinegar and a large pinch of salt in a small bowl. Set aside for 15–20 mins to lightly pickle.
Step 2
Place a small pan over a medium heat and add the flaked almonds. Shake the pan occasionally for 3–5 mins until they smell nutty and have browned slightly. Tip the almonds into a small bowl and set aside.
Step 3
In a medium bowl, mix together the mayonnaise, yogurt, curry powder, mango chutney, almond butter, lime juice and zest.
Step 4
Stir in the chickpeas, half the coriander and the sultanas, lightly crushing the chickpeas with the back of a spoon. Season to taste.
Step 5
Lightly butter one side of each bread slice. Place 3 little gem leaves across two of the slices, then spoon over the chickpea mix, spreading to the edges.
Step 6
Drain the pickled onions from the vinegar and lay them over the chickpeas along with the remaining coriander. Sprinkle over the toasted almonds and top with the remaining bread slices. Press down gently and slice in half to serve.
