Vegan Coronation Chicken Sandwich (Creamy, Curried Tortilla Wrap Filling)

Vegan Coronation chickpeas and kidney beans sandwich is adapted from the classic coronation chicken sandwich filling.

This chickpea filling is quick, easy and so tasty. No cooking is required other than initial toasting of the spices.

The flavours of vegan coronation chickpeas and kidney beans are fruity, sweet, spicy, creamy, and nutty. So savoury and with the addition of toasted almonds pleasantly crunchy.

Enjoy this interesting and delicious sandwich filling for pack-lunches, picnics, buffets, parties, lunch and light dinners.

Coronation chickpeas and kidney beans are also excellent as a side-dish, as part of a salad, or packed into a fluffy baked potato.

Quick Origin of Coronation Chicken

Vegan coronation chicken sandwich is an adaption of the traditional coronation sandwich filling that was created in 1953 for the coronation lunch of Queen Elizabeth the 2nd.

The recipe was developed by the London Le Cordon Bleu culinary school. The traditional ingredients for coronation chicken include curry powder, dried apricots, chicken pieces, a creamy sauce, and toasted almonds.

Nowadays in Britain, coronation chicken is a popular café sandwich filling, as well as being served with baked potatoes, rice or salad. Coronation chicken is generally served chilled so is perfect for a fresh summer meal.

Adapted Vegan Coronation chicken

This plant-based recipe includes the traditional ingredients but substitutes the meat and dairy with chickpeas and kidney beans, soya yogurt and plant-based mayonnaise.

Although if preferred cooked vegan Quorn pieces, meat-free pieces, or tofu can be used instead of chickpeas and kidney beans. Or your favourite bean combo. Butterbeans or cannellini beans would be perfect as they are nice and creamy.

To begin, cinnamon, ginger and curry powder is dry-toasted to release the wonderful aromas and mouth-watering flavours. The spices are mixed with the yogurt, mayonnaise, mango chutney, dried apricots to create the curried creamy sauce. Finally the chickpeas and kidney beans are mixed through and popped in the fridge to chill and marinade in all the lovely flavours.

Vegan coronation chicken is fruity, sweet, spicy, creamy, crunchy and nutty. Each bite is packed full of savoury plant-based tastiness.

To garnish and to add a satisfying crunchy texture flaked almonds are quickly dry-toasted in a pan until the edges begin to golden. The same pan that the spices were toasted in is ideal as the almonds will pick up any spices that are left in the pan.

The toasted almonds are scattered over the coronation filling before serving along with some chopped coriander/cilantro.

***I have included a link to a silken tofu based all-natural ingredient recipe for mayonnaise within the recipe facts*** This can be used as a sub for shop-bought vegan mayonnaise if preferred.

How To Easily Prepare Vegan Coronation Chicken Sandwich

Recipe Notes And FAQS

More Vegan Lunch Ideas

Creamy Scrambled Chickpeas

Classic Tofu 'egg' Mayo And Cress Sandwich

Delicious Smoky Carrot-Dogs (veggie hotdogs)

Tofu 'Prawn' Cocktail

Vegan Coronation Chickpeas and Kidney Bean Tortilla Wrap

Print Recipe

Coronation chickpeas and kidney beans are packed full of flavour and are a delicious filling for a sandwich wrap, romaine lettuce leaf's, or baked potato.

Or serve as a side dish with a larger curry themed meal, dinner party, cook-out or BBQ.

Also perfect for enjoying for pack-lunches, every-day lunches or light dinners, buffets or party spreads.

Course Dinner, Lunch, Side Dish, Starter

Cuisine British

Prep Time 20 mins

chilling 20 mins

Total Time 40 mins

Servings 4

Calories 415

Author Jacq

Equipment

• small non-stick fry pan/skillet to toast spices and flaked almonds

Ingredients

For the vegan coronation chicken:

• 1 can chickpeas 400g/14 oz can, drained or 240g cooked beans
• 1 can kidney beans 400g/ 14 oz can, drained or 240g cooked beans
• 6 whole dried apricots chopped. Use a few extra if liked
• 10 tablespoon soya yogurt or other vegan plain yogurt
• 3 tablespoon vegan mayonnaise shop bought, or homemade see Notes
• 1 tablespoon mango chutney extra if desired
• 1 teaspoon tomato puree paste
• 2 teaspoon curry powder I use a mild powder but for more spice use medium or hot.
• ¼ teaspoon cinnamon
• ¼ teaspoon dried ginger

For assembling the sandwich:

• 40 grams flaked almonds
• 25 grams fresh coriander
• 100 grams mixed salad leaves such as baby spinach, baby chard, baby kale, etc. Serve the extra salad on the side.
• 4 tortilla wraps Or bread of your choice.

Metric - US Customary

Instructions

Prepare the Coronation filling:

• Dry toast the curry powder, cinnamon, and ginger in a small fry pan over a medium heat for 5 minutes.

  Shake and stir frequently so the spices gently toast evenly.

  Tip the spices into a mixing bowl.
• Mix through the yogurt, mayonnaise, tomato puree, and mango chutney with the spices.
• Stir through the chickpeas, kidney beans and chopped apricots.

  Set aside to chill for at least 20 minutes, or serve as is.

Toast the flaked almonds:

• Add the almonds to the pan and toast in the same fashion as the spices until the almonds become golden at the edges.

Assemble:

• Check the Coronation chickpea seasoning.

  Add salt and pepper to taste.

  Add extra mango chutney if desired.
• To each tortilla wrap add some salad leaves and scoop some filling over. Sprinkle some almonds and coriander over.
• Check the back of the tortilla packet as often there are easy instructions for how to wrap it up.

  Slice each wrap vertically.
• Serve with any extra salad, flaked almonds and cilantro/coriander.

Notes

• Nutritional data is provided for guidance only and is not a strict calculation as ingredients vary. 
• The nutritional analysis includes 4 flour tortilla wraps.
• Coronation chickpeas will stay fresh in the fridge for 3 days, in a covered container. 
• Best enjoyed chilled straight from the fridge.
• Save time and prepare the filling a day or two in advance. This will also allow the flavours to develop further. Add the toasted almonds before serving.
• Enjoy as a sandwich, tortilla wrap, pitta, bagel filling or pack into romaine lettuce leaf's, baked potatoes, salad/power/Buddha bowls, or serve with rice.
• If you don't like vegan shop-bought mayonnaise then try the plant-based Dr McDougall's recipe for a silken-tofu based mayonnaise.

Nutrition

Calories: 415kcal | Carbohydrates: 52g | Protein: 15g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 751mg | Potassium: 554mg | Fiber: 11g | Sugar: 8g | Vitamin A: 792IU | Vitamin C: 14mg | Calcium: 180mg | Iron: 4mg