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

Ingredients

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)

Method

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.

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