The coronation of King Charles III this weekend was cause for a spin on the Coronation Chicken Sandwich that came to fame during the coronation of Queen Elizabeth II. As King Charles is forward thinking we decided on Coronation Chickpea Sandwiches, the brainchild of podcast co-host, Sarah. Although my dad was English and being an Aussie, I’m from a commonwealth country, I’d not heard of the coronation chicken sandwich. Research was necessary before creating the more modern version of this sandwich.

This beautiful drawing of a crown was created by Sarah. She’s such a talented artist with amazing eye for detail. I just love this.

Will you be watching to coronation? I thought I’d make some scones with jam and cream for the occasion. They’re always a favourite of mine. It’ll be a tea drinking day and maybe some bubbles. How do you think Charles will embrace being king? I think he will make a difference. He’s forward thinking, cares about animal welfare and the environment which are the reasons for choosing this sandwich. To make it vegan, use vegan mayonnaise and skip the yogurt. I was pleasantly surprised by how delicious the sandwich was. I hope you will be too. Good luck King Charles III; long may you rein. L xo

Another beautiful and good-for-you sandwich you might consider making: Salmon, Avocado and Beet Relish Sandwich.

Print Recipe

CORONATION CHICKPEA SANDWICHES

A new version of the Coronation Chicken Sandwich fit for a modern king. Chickpeas are used instead of chicken and I’ve added some toasted almonds for crunch and mango chutney for sweetness and a perfect complement to the curry powder in the sauce. Use a baguette to make small sandwiches or your favourite bread. These can also be made into lettuce wraps, ditching in the bread to make the recipe lower carb and gluten-free.

Prep Time22

Total Time22

Servings: 16

Author: Lovoni

Ingredients

1/3 cup mayonnaise
1/3 cup plain full-fat yogurt
3 tablespoons mango chutney
1 tablespoon curry powder I used Madras
Pinch sea salt & freshly ground black pepper
15 oz 425g can chickpeas, drained (garbanzo beans)
1/2 cup finely chopped celery
1/2 cup thinly sliced almonds toasted
1/3 cup thinly sliced green onions scallions
1/3 cup raisins or sultanas
Baguette sliced or sourdough, buttered
Butter lettuce leaves torn
Toothpicks for securing sandwiches optional

Instructions

Combine mayonnaise, yogurt, chutney, curry powder, salt and pepper in medium bowl.
Add the chickpeas and using a potato masher or fork, squash the chickpeas until they’re broken up but still a bit chunky.
Add the celery, almonds, onion and raisins; mix well to combine.
Arrange half the baguette slices on a cutting board or the kitchen counter. Place a piece of lettuce on the baguette slices, top with the chickpea mixture and remaining bread slices. Add a toothpick to secure if desired. Makes about 16 small sandwiches.