
This coronation chickpea sandwich filler is creamy, lightly spiced, and sweet with mango chutney and raisins. It is a quick vegetarian lunch option that works beautifully in rolls, sandwiches, wraps, or lunchboxes.
Drain and rinse the chickpeas, then pat them very dry with kitchen paper so the filling does not turn watery. In a mixing bowl, stir together the mayonnaise, mango chutney, curry powder, lemon juice, salt, and black pepper until smooth.
Add the chickpeas, raisins, and finely chopped red onion to the bowl. Mix well, lightly crushing some of the chickpeas with the back of a spoon for a creamier texture. Spoon into rolls or between bread slices with Little Gem lettuce leaves. Serve straight away or chill in an airtight container for up to 3 days.
For a vegan version, use vegan mayonnaise and check that the bread is dairy-free. If you prefer a less sweet filling, reduce the raisins or swap them for chopped apple for crunch. Patting the chickpeas dry is important because excess moisture can make the sandwich filling loose.




