Vegetarian Coronation Chicken with Chickpeas

Vegetarian coronation chicken is a meat-free take on the British curried mayonnaise salad, made here with chickpeas, Greek yogurt, mango chutney and warm spices. Serve it chilled in sandwiches, spooned over baked potatoes or piled onto crisp lettuce; the chickpeas make a filling, sturdy base that holds the creamy dressing well.

Ingredients

2 cans chickpeas, 15 oz (425 g) each, drained and rinsed (about 3 cups or 510 g drained)
1 tablespoon (15 ml) neutral oil
1 tablespoon (6 g) mild curry powder
½ teaspoon (1 g) ground turmeric
⅓ cup (80 g) mayonnaise
⅓ cup (80 g) plain Greek yogurt
3 tablespoons (45 g) mango chutney
1 tablespoon (15 ml) fresh lemon juice
¼ teaspoon (1 g) fine salt, plus more to taste
⅛ teaspoon ground black pepper
¼ cup (35 g) raisins or golden raisins
¼ cup (30 g) sliced almonds, lightly toasted
2 tablespoons (8 g) chopped fresh cilantro
2 tablespoons (20 g) thinly sliced scallions

Instructions

Drain and rinse the chickpeas, then shake off excess water and pat them dry. Tip them into a bowl and lightly crush about one-third with a fork or potato masher. Leave the rest whole so the finished salad has a mix of creamy and chunky textures.
Set a small skillet over low heat and add the oil, curry powder and turmeric. Stir constantly for about 45 seconds, just until fragrant. Do not let the spices darken or smoke; burning them can make the dressing bitter. Take the pan off the heat and let the spiced oil cool for 2 minutes.
In a large bowl, whisk together the mayonnaise, Greek yogurt, mango chutney, lemon juice, salt and pepper. Stir in the cooled spiced oil until evenly combined. Taste a little of the dressing before adding the chickpeas: chutneys vary in sweetness and saltiness, so adjust with a little more lemon or salt if needed.
Add the chickpeas and raisins to the dressing and fold until coated. Fold in the almonds, cilantro and scallions, saving a little of each for garnish if you like. Check the seasoning again. The mixture should be creamy but thick enough to sit in a sandwich without running; add a spoonful of yogurt if it seems too stiff, or a little more mayonnaise if you prefer it richer.
Serve right away, or cover and chill for 15 minutes to let the flavors settle. If chilling, add the reserved almonds just before serving to keep them crisp.

Tips

Drain well: Wet chickpeas thin the dressing and can make sandwiches soggy. After rinsing, give them time to drain and pat them dry if necessary.
Keep the spices gentle: Briefly warming curry powder in oil brings out its aroma, but low heat and constant stirring matter. If your curry powder is already strong or hot, start with 2 teaspoons (about 4 g) and add more to taste.
Balance the sweetness: Mango chutney gives the salad its characteristic sweet-tangy note. Use a smooth or chunky chutney as you prefer; if yours is very sweet, begin with 2 tablespoons (30 g) and add lemon juice to balance it.
Make it nut-free: Omit the almonds and use toasted sunflower seeds for crunch, or leave out the crunchy garnish altogether. Check packaged chutney and curry powder labels if cooking for someone with an allergy.

Serving Suggestions

For a classic lunch, spoon the mixture into soft rolls, sliced bread or wraps, adding lettuce or watercress for freshness. It also works well in a jacket potato, in a lettuce cup, or over a bed of leafy greens with cucumber and tomato. For a light meal, serve it with warm flatbread, crackers or a simple green salad. Add the filling just before eating if using delicate bread, since the creamy dressing softens it over time.

For a picnic or packed lunch, transport the salad in a covered container kept cold in an insulated cooler with ice packs. Pack bread and crisp toppings separately, then assemble shortly before serving. Avoid leaving the chickpea salad at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).

Variations

Use another plant-based protein: Replace the chickpeas with 3 cups (about 450 g) cooked, drained butter beans or firm tofu cut into small cubes. Butter beans give a softer, creamier salad; tofu has a milder flavor, so taste and adjust the curry and lemon.

Make it vegan: Choose vegan mayonnaise and an unsweetened plant-based yogurt. Coconut yogurt can add a noticeable coconut flavor, while plain soy yogurt is generally more neutral. Check that the chutney is vegan, as ingredients vary.

Add fruit or vegetables: Fold in ½ cup (75 g) diced apple for crisp tartness, or ½ cup (75 g) finely diced celery for freshness. If using juicy fruit, add it shortly before serving to keep the salad from becoming watery.

Adjust the spice profile: A pinch of cayenne adds heat, while a little extra turmeric deepens the golden color. For a more aromatic, less hot flavor, add ¼ teaspoon (about 0.5 g) ground cumin with the curry powder.

Storage and Reheating

Refrigerate the salad in a covered container within 2 hours of making it. It keeps for up to 3 days in the refrigerator at 40°F (4°C) or colder. The flavors can mellow as it sits, so stir before serving and add a small squeeze of lemon if it tastes less bright. The almonds soften in storage; keep them separately and add them at the last minute for crunch.

This is intended to be served cold, so reheating is not needed. Freezing is not recommended: mayonnaise and yogurt can separate after thawing, and the chickpeas may turn mealy. Discard the salad if it has been left out beyond the safe time limits rather than relying on smell or appearance.

Frequently Asked Questions

What is coronation chicken?
Coronation chicken is a British cold dish of cooked chicken in a creamy, lightly curried dressing, often sweetened with chutney and served in sandwiches or as a salad. This vegetarian version replaces the chicken with chickpeas while keeping the sweet, tangy and gently spiced character.

Can I make vegetarian coronation chicken ahead?
Yes. Prepare it up to a day ahead, cover and refrigerate, then stir and adjust the seasoning before serving. For the best crunch, store the almonds separately and add them just before eating.

Can I use dried chickpeas?
Yes. Soak and cook them according to their package directions until tender, then drain and cool them completely before mixing with the dressing. You will need about 3 cups (510 g) cooked chickpeas for this recipe.

How can I make the dressing without mayonnaise?
Use an equal amount of thick plain Greek yogurt, or use a thick unsweetened plant-based yogurt for a vegan option. The result will be tangier and less rich than a mayonnaise-based dressing, so taste it and adjust the chutney, lemon and salt.

Is this recipe spicy?
It is mildly spiced when made with standard mild curry powder. Curry blends differ, so start with less if yours is hot, then add more after tasting. A pinch of cayenne is an optional way to increase the heat.

What can I use instead of mango chutney?
Apricot chutney is a close substitute and keeps a similar sweet-fruity flavor. If chutney is unavailable, use 2 tablespoons (30 g) apricot preserves with an extra teaspoon (5 ml) lemon juice; the dressing will be smoother and less savory, so season it carefully.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).