Ingredients (Serves 4)
For the dressing:
1/2 cup (120g) Greek yogurt
2 tbsp (30g) mayonnaise
2 tbsp (30g) mango chutney
1/2 tsp apple cider vinegar
2 tsp mild curry powder
1/2 tsp ground turmeric
1/4 tsp ground cinnamon
1 tsp lime pickle (optional)

For the Coronation Chickpeas:
400g tin chickpeas, drained and rinsed
1 JAZZ™ Apple, cored and diced
30g dried cranberries, chopped
30g whole almonds, roughly chopped
2-3 spring onions, thinly sliced
Small handful fresh coriander and mint leaves, finely chopped
Salt and pepper, to taste

To serve: 4 naan flatbreads (you can also use chapati or roti)
2 tbsp (30g) mango chutney
2-3 tbsp Greek or coconut yogurt
4 leaves Romaine lettuce, chopped or left whole
1/3 of a cucumber, thinly sliced lengthwise
1/2 red onion, sliced
Small handful fresh coriander and mint leaves, finely chopped

In a small bowl, mix together the ingredients for the dressing- yogurt, mayonnaise, mango chutney, vinegar, spices, and lime pickle, if using. Set aside.

Add the drained and rinsed chickpeas to a mixing bowl and mash them to your liking.

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.

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!

Warm the naan in the oven or in a pan on the stovetop, then set aside to cool slightly.

To build your wraps, brush some mango chutney onto each naan, then spread a spoonful of yogurt 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!

RECIPE NOTE: To make this recipe fully plant-based, use non-dairy greek-style yogurt and vegan mayonnaise.