Coronation Chickpea Salad
Coronation chicken is such a classic British salad but here it’s cooked with a twist and uses chickpeas instead of chicken. Creamy, toothsome and full of fibre it’s hard to resist. Fresh tamarind, an optional extra, adds a sweet-sour note and is a more modern take on the raisins or sultanas typically used in this dish.
– serves 4 –
- 600g waxy potatoes
- 1 cucumber
- 2 little gem lettuce
- 2 limes
- 10g fresh coriander
- 160g coconut yogurt
- 40g mango chutney
- 2 cans of chickpeas
- 4 fresh sweet tamarind (optional)
- 1 red chilli
- 30g flaked almonds
- Boil a kettle, chop your potatoes in half, then and cook for 12 to 15 minutes until tender.
- Meanwhile prepare the salad. Slice the cucumber finely and wash the little gem lettuce. Remove the outer leaves and set aside then finally shred the inner core. Put the cucumber and lettuce into a large serving bowl. Mix the juice of one lime with 4 tablespoons of olive oil and set to the side.
- Now for the creamy yoghurt dressing. Strip the coriander leaves from the stalks and chop the stalks finely. Save the coriander leaves for later to use as a garnish. In a separate large bowl mix the coconut yoghurt with the mango chutney, chopped coriander stalks and the juice of one lime. Season with salt and pepper and set aside.
- Peel and chop the fresh tamarind, carefully removing the seeds. Drain and rinse the chickpeas. Heat a frying pan with a drizzle of vegetable oil to medium. When the pain is warm add the tamarind, chickpeas and curry powder, stir and cook for 2 – 3 minutes until warmed through. When done, tip into the creamy coconut dressing and give it a final mix.
- Cut the red chilli in half lengthways, scrape out the seeds and chop finely.
- Once the potatoes are cooked, drain thoroughly, and add to the cucumber and lettuce in the bowl. Pour over the lime and olive oil dressing and mix gently. Top with the creamy coronation chickpeas. Tuck the larger lettuce leaves into the bowl. Scatter over the chopped coriander leaves, chopped chilli, and flaked almonds, then serve.