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Coronation chickpea lettuce cups recipe

Coronation chickpea lettuce cups recipe

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Looking for Bank Holiday recipe inspiration to feed a crowd? These coronation chickpea lettuce cups are the perfect no-cook nibble. See method

  • Serves 4
  • 20 mins to prepare
  • 205 calories / serving
  • Vegetarian
  • Gluten-free

Ingredients

  • 400g tin chickpeas, drained
  • 200g white cabbage, finely sliced
  • 25g sultanas
  • 1 Little Gem lettuce, leaves separated
  • 10g toasted flaked almonds
  • sliced red chilli and fresh coriander, to serve (optional)

For the pickled onion

  • 1 red onion, sliced
  • 1 tbsp red wine vinegar
  • ½ tsp sugar
  • ½ tsp fine salt

For the dressing

  • 100g 0% fat Greek-style yogurt
  • 50g lighter mayonnaise
  • 1 tbsp mild curry powder
  • 25g mango chutney
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

    860kj
    205kcal     10%

  • Fat

    7g 9%

  • Saturates

    1g 4%

  • Sugars

    14g 16%

  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 24.1g Protein 8.2g Fibre 8.4g

Method

  1. Start by making the quick pickled onion. Mix all the ingredients and set aside for at least 10 mins.
  2. Put the chickpeas, cabbage and sultanas in a large bowl. Arrange the Little Gem leaves on a platter. Finely shred any very small leaves and add to the chickpea bowl.
  3. For the dressing, stir together all the ingredients until smooth. Pour over the chickpea mixture and stir to coat, then pile into the prepared lettuce cups. Scatter with the toasted almonds, and the red chilli and coriander, if using. Top with the drained pickled onion to serve.

Make ahead: Make the pickled onion and the chickpea mixture up to 24 hrs ahead and keep in the fridge. Add ½ tsp nigella seeds to the pickled onions for extra flavour, if you like.

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