Curried mango & chickpea pot
By Esther Clark
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
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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.
