The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Plant-based Chick'n & Chickpea Tikka
This tikka is packed with so much flavour, you won't even realise it's vegan. 100% plant-based chick'n and wholesome chickpeas take centre stage. Simmered away with tikka paste, creamed coconut and chopped tomatoes. A cooling cucumber and mint yoghurt and zingy pickled apples make the most refreshing topping.
Ready in 20
High protein
1/3 daily fibre
5 plants
Serving size
Ingredients
- 40g creamed coconut
- 1 onion
- 160g baby spinach
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 320g plant-based chick'n pieces (Soya) (water, soy protein concentrate, extra virgin olive oil, salt, natural flavouring, spices, vitamin B12)
- 1 tbsp apple cider vinegar
- 2 tbsp tikka paste (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 480g chickpeas (drained) (Chickpeas, Water, Salt)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh mint
- 1 apple
- 1 cucumber
- 400g chopped tomatoes (Tomatoes, Tomato Juice, Citric Acid (E330))
Nutritional Information
Calories: 500
Protein: 29g
Carbs: 38g
Fat: 25g
Plant-based Chick'n & Chickpea Tikka
This tikka is packed with so much flavour, you won't even realise it's vegan. 100% plant-based chick'n and wholesome chickpeas take centre stage. Simmered away with tikka paste, creamed coconut and chopped tomatoes. A cooling cucumber and mint yoghurt and zingy pickled apples make the most refreshing topping.
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Cooking Instructions
- Dissolve the stock cube and creamed coconut in a jug with 400ml hot water. Roughly dice the onion. Heat a large saucepan with 2 tbsp oil on medium-high heat. Add the onion and chick'n pieces and cook for 5-7 mins, until the onion has softened. Season with sea salt and black pepper.
- Drain the chickpeas then add to the pan along with the tikka paste. Cook for 2 mins. Add the stock mixture and chopped tomatoes. Bring to a boil then simmer for 8-10 mins, until the sauce thickens. In the final minute, add the spinach and stir to wilt. Season with sea salt.
- Meanwhile; pick the mint leaves from the stalks and roughly chop. Dice the apple into 1/2cm cubes. Place in a bowl with the vinegar, a good pinch of mint and sea salt. Set aside.
- Coarsely grate the cucumber, squeezing out any excess juice. In a bowl, mix the cucumber, yoghurt, half the mint and a pinch of sea salt.
- Serve the tikka in bowls and top with the cucumber yoghurt and pickled apple. Garnish with remaining mint.
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