Sprouted Coronation Chickpeas

Sprouted Coronation Chickpeas

I had the idea for this recipe in a class this weekend, where I was teaching how to create your own flavour combinations and ultimately your own recipes.  When I started talking about curry, something clicked and the idea for Sprouted Coronation Chickpeas came to mind.

Coronation chicken is a very British creation, creation by chefs for the banquet of the coronation of Queen Elizabeth II in the 50’s.  It’s essentially chicken in curry mayo, so the idea lends itself well to doing a raw version. . .what could possibly go wrong with a bunch of cashews and curry powder?

The bread I used in the pictures is from my Breads, Crackers & Wraps online course, which is made as a loaf and cut into slices, but you could also use this raw bread recipe or this nut-free raw bread recipe.

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4.80 from 10 votes

Sprouted Coronation Chickpeas

This recipe is a wonderfully flexible main meal that is equally at home in a salad as it is a sandwich.

Nutrition (For one serving)

Calories: 1436.31kcalCarbohydrates: 198.85gProtein: 69.16gFat: 55.78gSaturated Fat: 8.51gSodium: 2061.05mgPotassium: 7561.92mgFiber: 41gSugar: 55.93gVitamin A: 8845.62IUVitamin C: 679.69mgCalcium: 1685.36mgIron: 67.59mg


  • 3/4 cup cashews
  • 1/4 tsp salt
  • 1 tsp lime juice
  • 2 tsp apple cider vinegar
  • 1 tbsp curry powder mild
  • 4 sundried tomatoes halves, soaked until soft
  • 3/4 cup water preferably the soak water from the sundried tomatoes
  • 1 1/2 cup sprouted chickpeas garbanzo beans
  • 2 tbsp red onion finely diced
  • 6 dried apricots finely diced
  • 1/2 tsp sea salt
  • 1/8 tsp black pepper
  • 1/2 cup coriander cilantro, finely chopped


  • Blend the cashews, salt, lime juice, apple cider vinegar, curry powder, sundried tomato halves and water in a highspeed blender.  Set aside.
  • In a bowl, crush the sprouted chickpeas with a fork, leaving some texture to them. Some people digest chickpeas better when they have been steamed for 5 minutes first. If this is you, sprout them, then steam them.
  • Add the onion, apricots, salt, black pepper and coriander (cilantro) to the bowl and mix well.
  • Add the curry cashew sauce to the chickpeas and combine, ready for serving.
  • Serve on a lightly dressed greens or with some bread. In the picture I used slices of raw bread from my Breads, Crackers and Wraps online course. I wanted to experiment with lightly toasting the bread in a toaster oven, still keeping it mainly raw inside, but with a bit of crunch and warmth and it worked so well.
Rate This Recipe
4.80 from 10 votes
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