United Kingdom · Pulse Check
Coronation Chickpea Cottage-Cheese Rolls
Creamy coronation chickpeas with fresh mango, curry, raisins and almonds, served in homemade cottage-cheese rolls with around 28g protein per serving.
Macros are per serving. If this recipe serves 2 people, the numbers above are for one portion. Nutritional values are estimated using recognised nutrition databases and calorie-tracking software to provide a practical guide, although they may vary depending on the exact ingredients and brands you use.
Ingredients
- Cottage-cheese rolls
- 160 g cottage cheese
- 160 g self-raising flour
- ¼ tsp salt
- A little beaten egg or milk for brushing, optional
- Coronation chickpea filling
- 160 g cooked chickpeas, drained and rinsed
- 40 g thick Greek yoghurt
- 15 g Kewpie mayonnaise
- 30 g ripe mango, finely mashed or puréed
- ¾ tsp mild curry powder
- ½ tsp tomato purée
- 1 tsp lemon juice
- ½ tsp apple cider vinegar
- ¼ tsp ground ginger
- 10 g raisins
- 10 g toasted flaked almonds
- 1 small spring onion, finely sliced
- Salt, to taste
- Black pepper, to taste
Recommended equipment
- · Mixing bowl
- · Fork or potato masher
- · Small blender or food processor
- · Baking tray
- · Baking paper
- · Wire cooling rack
- · Pastry brush
Instructions
- 01
Heat the oven to 190°C fan and line a baking tray with baking paper
- 02
Blend or mash the cottage cheese until mostly smooth
- 03
Add the self-raising flour and salt, then mix until a soft dough forms. Avoid overworking the dough
- 04
Divide the dough into two equal portions and shape each piece into a slightly flattened sandwich roll
- 05
Place the rolls on the prepared baking tray and brush lightly with beaten egg or milk, if using
- 06
Bake for 20–25 minutes, until risen, golden and cooked through
- 07
Transfer the rolls to a wire rack and leave them to cool before slicing
- 08
While the rolls bake, place the chickpeas in a bowl and roughly mash about half of them with a fork, leaving the rest whole for texture
- 09
In a separate bowl, mix the Greek yoghurt, Kewpie mayonnaise, mango, curry powder, tomato purée, lemon juice, apple cider vinegar and ground ginger
- 10
Fold in the chickpeas, raisins, toasted almonds and spring onion
- 11
Season with salt and black pepper. Chill the filling for 15–20 minutes if time allows
- 12
Slice the cooled rolls and add the shredded lettuce
- 13
Divide the coronation chickpea filling evenly between the two rolls and serve
Cooking tips
- Kewpie mayo has a richer, slightly tangier flavour, so regular mayonnaise can be used but may need an extra squeeze of lemon.
- Instead of Greek yoghurt you can use skyr for a slightly higher-protein filling, although the texture will be firmer and tangier.
- Use finely chopped ripe apricot when mango is unavailable. The flavour will be less traditional but will still provide sweetness and acidity.
- For a lighter serving, slice the cottage-cheese roll in half and use one half as an open toast, topped with the coronation chickpea filling.
Origin
Coronation chicken was created in Britain for the coronation celebrations of Queen Elizabeth II in 1953. The original dish combined cooked chicken with a creamy, lightly curried sauce and fruity ingredients, reflecting the popularity of Anglo-Indian flavours at the time. This vegetarian version keeps the recognisable creamy, sweet and gently spiced profile, but replaces the chicken with chickpeas. Mango provides the fruity element traditionally supplied by mango chutney, while Greek yoghurt and a small amount of Kewpie mayonnaise create a rich but balanced dressing. The filling is served in homemade cottage-cheese rolls, adding extra protein without relying on packaged bread or protein powder.
