Curried mango & chickpea pot

Make this spiced mango, red cabbage, spinach and chickpea salad as a speedy packed lunch for one. It's not only tasty, but healthy too, delivering three of your 5-a-day

  • Prep:15 mins
  • Serves 1
  • Easy

Nutrition per serving

  • kcal 327
  • fat 9g
  • saturates 1g
  • carbs 38g
  • sugars 18g
  • fibre 13g
  • protein 17g
  • salt 1g


  • 200g chickpeas, drained and rinsed
  • 2 tbsp fat-free Greek yogurt
  • ½ lemon, juiced
  • 1 heaped tbsp korma curry paste
  • ½ carrot, julienned or grated
  • 70g red cabbage, shredded
  • 50g baby spinach, shredded
  • 40g mango, finely diced
  • ½ tsp nigella seeds
  • ½ small red chilli, finely sliced (deseeded if you want less heat)


  1. Combine the chickpeas, yogurt, lemon and korma paste in a bowl, then toss with the carrot, cabbage, spinach and mango. Tip into your lunchbox or an airtight container and scatter with the nigella seeds and red chilli. 

Suggested recipes from this collection...