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Coronation Chickpea Sandwich

Coronation Chickpea Sandwich

By WildfarmedPublished on 09 September 2026Upgrade your lunchtime with curried, creamy coronation chickpeas sandwiched between hearty slices of Wildfarmed bread. Quick, deeply satisfying, and completely moreish, this plant-protein-packed dish counts as 1 of your 5 a day per serving. All that’s left to choose is your loaf: will you go for the high-fibre Wildfarmed seeded bread or their classic sourdough, a natural source of protein?
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Time and servings

20 minsTotal time
2Servings
15 minsPrep time
5 minsCooking time

Ingredients

  • ½ red onion, very thinly sliced
  • 2 tbsp white wine vinegar
  • 30g flaked almonds
  • 55g mayonnaise
  • 30g Greek style natural yogurt
  • 1 tbsp mild curry powder
  • 30g mango chutney
  • 15g almond butter
  • 1 tsp lime juice, plus grated zest of ½ lime
  • 300g chickpeas, drained
  • 20g fresh coriander, roughly chopped
  • 30g sultanas
  • 2 tbsp salted butter, softened
  • 4 slices Wildfarmed Sliced Seeded or Wildfarmed Simply Sourdoug
  • 6 large little gem lettuce leaves

Method

  • Step 1

    To make the pink pickled onions, mix the red onion, vinegar and a large pinch of salt in a small bowl. Set aside for 15–20 mins to lightly pickle.

  • Step 2

    Place a small pan over a medium heat and add the flaked almonds. Shake the pan occasionally for 3–5 mins until they smell nutty and have browned slightly. Tip the almonds into a small bowl and set aside.

  • Step 3

    In a medium bowl, mix together the mayonnaise, yogurt, curry powder, mango chutney, almond butter, lime juice and zest.

  • Step 4

    Stir in the chickpeas, half the coriander and the sultanas, lightly crushing the chickpeas with the back of a spoon. Season to taste.

  • Step 5

    Lightly butter one side of each bread slice. Place 3 little gem leaves across two of the slices, then spoon over the chickpea mix, spreading to the edges.

  • Step 6

    Drain the pickled onions from the vinegar and lay them over the chickpeas along with the remaining coriander. Sprinkle over the toasted almonds and top with the remaining bread slices. Press down gently and slice in half to serve.