April – the month with more moodswings than the world’s most angsty teenager – is behind us. And believe me, no one is happier than I stepping into the month of May. Bye bye snowfall and hello to sunshine, green grass and picnics! Nah, just kidding – it is still the north of Sweden, so I suppose indoor picnics and yellow grass will have to sustain a wee while longer!Speaking of picnics though, today we are making Coronation Chick…peas! (Wait, what did you think I was gonna say? No room for dead birds in my food, no thanks!)
A Vegan take on The Sandwich Filling of sandwich fillings! Or at least a sandwich filling, out of a bunch of sandwich fillings…
A little trivia: this is actually amongst what was served during the Queen’s coronation in 1953, hence the name! If it is good enough for royalty, then I suppose that does indeed make it a fancy ass sandwich filling.
→ 1 can chickpeas, rinsed and drained
→ 1 dl egg-free mayo
→ ½ dl oat fraiche or similar
→ ½ finely chopped red onion
→ 1 tbsp mango chutney
→ 2 tsp curry powder, more to taste
→ ½ tsp each cinnamon + paprika powder
→ ¾ tsp turmeric (for colour!)
For serving: baguette or baked potato, salted peanuts
Mix mayo, oat fraiche, chutney and spices until well combined, then add the onion and chickpeas. Serve as sandwich filling, inside a baguette or with a baked potato.
Why not try roasting the chickpeas with some spices before adding to the mayonnaise mixture? 10 minutes in a skillet on medium heat should do the trick!
Also, is it just me or does things automatically taste a bit better when built on a pun? I think yes.