Creamy Coronation Chickpea Sandwich

with Smashed Avo

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vegan
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vegan
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Instructions

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1 Prep ingredients

Preheat the oven to 200°C/180°C fan. Rinse and drain the chickpeas in a colander. Chop the cashew nuts, raisins and chives.

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2 Cook chickpeas

Heat a pan over a medium heat with a generous drizzle of vegetable oil. Add the chickpeas and cashew nuts and cook for 2-3 min. Add the curry, garlic and onion powder. Stir for 1 min, then transfer into a bowl and let cool.

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3 Mix salad

Add the cashew cream cheese to the slightly cooled chickpeas and cashew nuts. Add the raisins and chives. Season generously with salt and pepper. Mix to combine.

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4 Prep extras

Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then mash it with a fork. Slice the tomatoes and cucumbers thinly.

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5 Stuff ciabattas

Heat the ciabattas in the hot oven for 10  min. Slice the ciabattas open and stuff them with the smashed avocado, chickpea saladtomato and cucumber slices.

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6 Serve

Serve immediately.

Tips for fussy eaters

Stuff their ciabatta with their favourite sandwich fillings!

Pro tip

Prepare the chickpea salad in advance for a more intense flavour.

Enjoy this vegan version of a curried chicken salad which was originally invented to celebrate Queen Elizabeth's coronation in 1953.

Cooking Time: 20 min

Cals 1007 · Prot 27 · Carbs 113 · Fat 53

Dairy-Free

Ingredients

Number of people

Chickpea salad

Chickpeas 240 Grams
Cashew nuts 40 Grams
Golden raisins 30 Grams
Fresh chives 15 Grams
Vegetable oil 2 Tbsp
Curry powder 5 Grams
Garlic powder 2 Grams
Onion powder 2 Grams
Cashew cream cheeze 110 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

For sandwiches

Avocado 1 Piece
Tomatoes 1 Piece
Cucumber 1 Piece
Ciabatta 2 Pieces

Enjoy this vegan version of a curried chicken salad which was originally invented to celebrate Queen Elizabeth's coronation in 1953.

Cooking Time: 20 min

Cals 1007 · Prot 27 · Carbs 113 · Fat 53

Dairy-Free

Instructions

photo

1 Prep ingredients

Preheat the oven to 200°C/180°C fan. Rinse and drain the chickpeas in a colander. Chop the cashew nuts, raisins and chives.

photo

2 Cook chickpeas

Heat a pan over a medium heat with a generous drizzle of vegetable oil. Add the chickpeas and cashew nuts and cook for 2-3 min. Add the curry, garlic and onion powder. Stir for 1 min, then transfer into a bowl and let cool.

photo

3 Mix salad

Add the cashew cream cheese to the slightly cooled chickpeas and cashew nuts. Add the raisins and chives. Season generously with salt and pepper. Mix to combine.

photo

4 Prep extras

Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then mash it with a fork. Slice the tomatoes and cucumbers thinly.

photo

5 Stuff ciabattas

Heat the ciabattas in the hot oven for 10  min. Slice the ciabattas open and stuff them with the smashed avocado, chickpea saladtomato and cucumber slices.

photo

6 Serve

Serve immediately.

Tips for fussy eaters

Stuff their ciabatta with their favourite sandwich fillings!

Pro tip

Prepare the chickpea salad in advance for a more intense flavour.

Ingredients

Number of people

Chickpea salad

Chickpeas 240 Grams
Cashew nuts 40 Grams
Golden raisins 30 Grams
Fresh chives 15 Grams
Vegetable oil 2 Tbsp
Curry powder 5 Grams
Garlic powder 2 Grams
Onion powder 2 Grams
Cashew cream cheeze 110 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

For sandwiches

Avocado 1 Piece
Tomatoes 1 Piece
Cucumber 1 Piece
Ciabatta 2 Pieces
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