Curried mango & chickpea served in a bowl

Curried mango & chickpea pot

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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 1

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

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal327
low infat9g
saturates1g
carbs38g
sugars18g
fibre13g
protein17g
salt1g
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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

  • 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. 

Goes well with

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    Rating: 5 out of 5.5 ratings
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