- In a large bowl mix together the mayonnaise, yoghurt, Shemin’s Curry Powder and Shemin’s Mango Chutney. Finely chop the coriander leaves and mix ¾ into the sauce. Then mix in the chickpeas, and sultanas or apricots.
- Line the bottom of a medium bowl with the chopped gem lettuce. Then spoon the coronation chickpeas on top and scatter the flaked almonds over along with the rest of the coriander leaves.
- Serve with Shemin’s Quick & Easy Poppadoms for scooping.
The flavours of coronation chicken liven up chickpeas too! Pile any leftovers into a wrap for an enviable lunch the next day.
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