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.