Vegan coronation chickpea lunchbox pots
Mashed chickpeas in a mild, fruity curry sauce. Pile into little gem leaves or scoop up with cucumber sticks.
- Time15 min
- LevelEasy
- Costabout £1.80 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Tip the chickpeas into a bowl and crush about half of them roughly with a fork. Leave the rest whole.
- 2
Mix the vegan mayonnaise, coconut yoghurt, curry powder, mango chutney and lemon juice in a small bowl.
- 3
Stir the sauce into the chickpeas with the sultanas, spring onions and coriander.
- 4
Taste and add a pinch of salt and black pepper. It should be creamy, a bit sweet and gently spiced.
- 5
Spoon into four small pots. Chill for at least 15 minutes so the flavours mingle.
15 min - 6
Pack with the cucumber sticks and little gem leaves for scooping.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.