If you’re having a Coronation buffet, or you need a delicious lunch idea, these flatbreads are suitable for vegetarians and vegans and are simple to make!

Serves: 4
Preparation time: 20min

1. In a small bowl, mix together the ingredients for the dressing – yoghurt, mayonnaise, mango chutney, vinegar, spices, and lime pickle, if using. Set aside.
2. Add the drained and rinsed chickpeas to a mixing bowl and mash them to your liking.
3. Next, add the diced apple, cranberries, almonds, spring onions, and fresh herbs. Toss together, then add the dressing to the chickpea mixture, and mix together until everything is fully coated. Season with salt and pepper to taste.
4. You can serve the chickpeas right away or chill in the fridge for about an hour to let the flavours develop even further. This will also taste great the next day!
5. Warm the naan in the oven or in a pan on the stovetop, then set aside to cool slightly.
6. To build your wraps, brush some mango chutney onto each naan, then spread a spoonful of yoghurt across. Add some lettuce, cucumber and red onion, then top with a generous spoonful of Coronation Chickpeas. Garnish with fresh herbs, roll up your naan, and enjoy!

Chef’s tip: To make this recipe fully plant-based, use non-dairy greek-style yogurt and vegan mayonnaise.

Serve as part of a coronation party spread with our other recipes for quiche, potato salad, and jam and custard tart!

More dazzling yet simple recipes in every issue of My Weekly magazine.