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Coronation chickpea sandwiches recipe

Coronation chickpea sandwiches recipe

1 rating

Try something a little different for the kids' sandwiches. This super quick option means no cooking is required and it's budget-friendly too. See method

  • Makes 4 sandwiches
  • 10 mins to prepare
  • 376 calories / serving
  • Vegan
  • Vegetarian


  • 400g tin chickpeas in water, drained and rinsed
  • 60g Tesco Plant Chef vegan mayonnaise or light mayo
  • 1 tsp mild curry powder
  • 50g frozen mango, defrosted and chopped
  • 20g raisins (optional)
  • 8 slices HW Nevill’s wholemeal bread (from 800g loaf)
  • 40g baby spinach
  • 4 kiwis, peeled and sliced, to serve
  • 1 Redmere Farms red pepper, sliced, to serve
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    14g 20%
  • Saturates

    1g 7%
  • Sugars

    10g 11%
  • Salt

    0.8g 20%

of the reference intake
Carbohydrate 42.9g Protein 12.9g Fibre 12g


  1. Put the drained chickpeas into a mixing bowl and roughly crush with the back of a fork. Mix in the mayonnaise, curry powder, defrosted mango and raisins, if using and season with black pepper. Mix well until thoroughly combined. 
  2. Lay the bread out on the counter and divide the spinach evenly between 4 of the slices. Top with the coronation chickpea mixture and spread evenly to the edges of the bread. Top with the second slices of bread and sandwich shut. Cut into halves or quarters. Pack with the sliced kiwi and pepper.

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