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Jubilee Coronation Chickpea  

Celebrate the Queen’s Platinum Jubilee with our delicious vegan chickpea recipe.

Our recipe plays with the traditional flavours of a coronation dressing and is delicious with a crisp green salad sandwich filling, piled on top of a jacket potato. If you’d prefer you can swap out the coconut yogurt for thick greek yogurt for a non vegan but equally delicious dish. 




400g tin of good quality chickpeas  (240g drained)

160g vegan coconut yogurt

10g Curry powder 

1 TBSP fresh lemon or lime juice 

50g mango chutney

1 TSP vegan worcester sauce,

to taste dry chilli flakes (Optional)

to taste salt and pepper 

10 red grapes 

2 spring onion Spring onion 

A small handful of coriander 

50g toasted flaked or chopped almonds 



  • Place the coconut yoghurt, curry powder, lemon or lime juice, mango chutney and Worcester sauce into a large bowl and stir well to combine. 


  • Drain and rinse the chickpeas and add them to the yoghurt mixture. Gently stir to combine. Season to taste with salt, pepper and chilli flakes.


  • Trim and slice the spring onion into slivers, slice the grapes in half and pick off the coriander leaves from the stalks and roughly chop. Reserve a little of each to use as a garnish and stir the rest carefully through the chickpea mixture so the grapes stay whole.


  • Spoon into a serving dish and sprinkle over the remaining grapes, coriander and spring onions.


  • Finally, garnish with the toasted almonds.


Enjoy our twist on the retro classic this weekend!

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