Having made some vegan mayonnaise, I wanted to find a recipe to use it in.
A while back I was inspired to find a recipe for Coronation Chickpea Salad. I’ve always been fond of coronation chicken and using chickpeas instead of the chicken sounded like a great idea. And now I had the vegan mayonnaise to go with it.
400g tin of cooked chickpeas
3 tbsp vegan mayonnaise
2 tsp curry powder
1 tbsp sultanas
1 tbsp mango chutney
2 spring onions, chopped
5cm cucumber, deseeded and chopped
1/4 green pepper, chopped
10 cashew nuts, roughly chopped
Salt and pepper
Put all the ingredients into a bowl and stir until they are all coated in the curry sauce.
Cover and leave to stand at room temperature to give the sultanas time to plump up a little.
Serve on lettuce with crusty bread.