Coronation chickpea lettuce cups recipe
Looking for Bank Holiday recipe inspiration to feed a crowd? These coronation chickpea lettuce cups are the perfect no-cook nibble.
See method- Serves 4
- 20 mins to prepare
- 205 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 400g tin chickpeas, drained
- 200g white cabbage, finely sliced
- 25g sultanas
- 1 Little Gem lettuce, leaves separated
- 10g toasted flaked almonds
- sliced red chilli and fresh coriander, to serve (optional)
For the pickled onion
- 1 red onion, sliced
- 1 tbsp red wine vinegar
- ½ tsp sugar
- ½ tsp fine salt
For the dressing
- 100g 0% fat Greek-style yogurt
- 50g lighter mayonnaise
- 1 tbsp mild curry powder
- 25g mango chutney
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Shop ingredientsEach serving contains
- Energy
- 860kJ 205.0kcal
- Fat
- 7g
- Saturates
- 1g
- Salt
- 0.5g
- Sugars
- 14g
of the Reference intake
Carbohydrate 24.1gProtein 8.2gFibre 8.4g
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Method
- Start by making the quick pickled onion. Mix all the ingredients and set aside for at least 10 mins.
- Put the chickpeas, cabbage and sultanas in a large bowl. Arrange the Little Gem leaves on a platter. Finely shred any very small leaves and add to the chickpea bowl.
- For the dressing, stir together all the ingredients until smooth. Pour over the chickpea mixture and stir to coat, then pile into the prepared lettuce cups. Scatter with the toasted almonds, and the red chilli and coriander, if using. Top with the drained pickled onion to serve.
- Make ahead: Make the pickled onion and the chickpea mixture up to 24 hrs ahead and keep in the fridge. Add ½ tsp nigella seeds to the pickled onions for extra flavour, if you like.
- See more Bank holiday recipes
