• 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)


  • STEP 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.

Recipe from Good Food magazine, April 2019

Goes well with


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A star rating of 4.6 out of 5.12 ratings