A few weeks into plant based eating I was really craving chicken. I just couldn’t give into that craving. For my health but also for ethical reasons. I knew I had to make something yummy and reasonably good for me that could be quick to prepare and versatile. I had tried faux tuna sandwich and really wasn’t liking it much. So I thought of making coronation chickpeas. All the fibre and low in fat. I also wanted some texture.
It was great! I loved the tangy flavour but because I used plain soya yoghurt instead of mayo I felt it needed a bit extra.
So I added cumin, garlic granules and salted peanuts. Yummy!
Here it is before mixing it all together.
Prep time 5 minutes.
- 1 tin of chickpeas mashed
- 2 tbs alpro plain soya yoghurt
- 2 tbs mango chutney
- 1 stalk of celery (chopped)
- 1 1/2 handful of raisens
- 2 handfuls of salted peanuts
- 1 Tsp garam masala
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper as needed
- Drain chickpeas
- Place chickpeas in a bowl and mash up
- Chop celery
- Add celery to bowl
- Add raisens and nuts
- Add yoghurt and mango chutney
- Add cumin and garlic powder
- Mix well
- Serve in a roll or sandwich with salad as desired
This also makes a great baked potato filling.
It also makes a great salad along with rice or pasta salads.
Soya yoghurt could be replaced with vegan mayo if you dont mind oils. Creamed cashews might also work.
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