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Creamy Coronation Chickpea Salad

Creamy Coronation Chickpea Salad

4.5rating out of 5

(1316 reviews from our customers)

Prep Time

20 min



Coronation chickpeas are our plant-based twist on a British classic. For a royally good supper, you'll top your crunchy potato salad with creamy chickpeas, and fresh chilli for a hint of spice. Marvellous!

Prep Time

20 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 bag of sultanas (30g)
1 red chilli
1 lime
1 little gem lettuce
1/2 cucumber
mango chutney
1 mango chutney pot (20g)
1 tbsp curry powder
300g waxy potatoes
5g coriander
flaked almonds
1 bag of flaked almonds (15g) †
1 can of chickpeas (400g)
Coconut yoghurt
1 80g coconut yoghurt
You Will Need
Olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 bag of sultanas (30g)
  • 1 red chilli
  • 1 lime
  • 1 little gem lettuce
  • 1/2 cucumber
  • 1 mango chutney pot (20g)
  • 1 tbsp curry powder
  • 300g waxy potatoes
  • 5g coriander
  • 1 bag of flaked almonds (15g)<span class="strong">†</span>
  • 1 can of chickpeas (400g)
  • 80g coconut yoghurt
Typical Values per 100g per serving
Energy 357 kJ
85 kcal
2089 kJ
496 kcal
of which saturates
3 g
1.5 g
17.2 g
9 g
of which sugars
11.1 g
4 g
64.8 g
23.2 g
Fibre 2.7 g 16 g
Protein 2.7 g 15.6 g
Salt 0.15 g 0.86 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 bag of sultanas (30g)
sultanas, sunflower oil
1 red chilli
red chilli
1 lime
1 little gem lettuce
little gem lettuce
1/2 cucumber
1 mango chutney pot (20g)
sugar, mango 48%, sugar cane vinegar, salt, chillies, ginger, garlic
1 tbsp curry powder
cumin seed, coriander seed, onion powder, turmeric, salt, granulated sugar, chilli powder, garlic powder, paprika, cardamom, black pepper, ginger, fenugreek, cassia, bay leaves, cloves, natural flavouring
300g waxy potatoes
5g coriander
1 bag of flaked almonds (15g)
almond (nut) 100%. May contain peanut, sesame & other nuts
1 can of chickpeas (400g)
Chickpeas, water, antioxidant: ascorbic acid
80g coconut yoghurt
Coconut cream (89%), coconut water, stabiliser (tapioca starch), lactobacillus culture
  • Allergens highlighted by † (nut)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Creamy Coronation Chickpea Salad

Boil a kettle

Chop the waxy potatoes in half

Add the chopped potatoes to a pot with plenty of boiled water and a pinch of salt and bring to the boil over a high heat

Once boiling, cook for 12-15 min or until fork tender, then drain, return to the pot and set aside for later

2 Creamy Coronation Chickpea Salad

While the potatoes are cooking, slice the cucumber finely

Tear the outer little gem leaves into large bite-sized pieces then finely shred the inner core

3 Creamy Coronation Chickpea Salad

Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Pick the coriander leaves from their stalks and set aside for garnish

Chop the coriander stalks finely

4 Creamy Coronation Chickpea Salad

Add the coconut yoghurt to a large bowl with the mango chutney, chopped coriander stalks, sultanas and the juice of 1/2 [1] lime

Season with a pinch of salt and pepper and stir it all together – this is your yoghurt mix

5 Creamy Coronation Chickpea Salad

Combine the juice of the remaining lime with 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper – this is your lime dressing

Drain and rinse the chickpeas

6 Creamy Coronation Chickpea Salad

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the drained chickpeas with the curry powder and cook for 2-3 min or until warmed through and fragrant

Once fragrant, add the chickpeas to the yoghurt mix and stir it all together – these are your coronation chickpeas

7 Creamy Coronation Chickpea Salad

Add the drained potatoes to a large bowl with the little gem and sliced cucumber

Add the lime dressing and give everything a good mix up – this is your crunchy salad


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Divide the crunchy salad between bowls

Top with the coronation chickpeas and garnish with the coriander leaves, flaked almonds and chopped chilli (can't handle the heat? Go easy!)


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