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Coronation chickpeas

Sweet, spiced, crunchy, creamy...a pulse-based twist on a classic. 


  • 1 x 700g jar of Bold Bean Co Queen Chickpeas (or 2 x 400g tins), drained
  • 3 heaped tablespoons mayonnaise (or plant-based mayo)
  • 2 tablespoons thick greek yoghurt (or plant-based yoghurt)
  • 3 teaspoons mild curry powder
  • 1/2 teaspoons ground cinnamon
  • 2 tablespoons mango chutney
  • 150 g red grapes, sliced in half
  • A handful of chopped coriander leaves, roughly chopped (optional)
  • 2 tablespoons flaked almonds, toasted
  • 2 tablespoons bombay mix
  • Serve on iceberg lettuce for platter/picnic-style or on a sandwich.


  1. Add the chickpeas, mayo, yoghurt, curry powder, cinnamon, mango chutney, grapes, and coriander to a bowl and season with black pepper and salt, to taste. Mix well to combine.
  2. To assemble, arrange the lettuce leaves on the base of a large serving platter. Tumble the coronation chickpea on top and scatter with the crunchy bits, if using. If you’re serving as a sandwich, layer one slice of bread of a few lettuce leaves, a few good spoonfuls of the coronation chickpea and top with the crunchy bits. Place another slice of bread on top.

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Recipe provided by:

Bold Bean Co.
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Bold Bean Co not only sell their own jarred heirloom beans but is on a mission to make everyone obsessed with beans!

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