Curried mango & chickpea served in a bowl

Curried mango & chickpea pot

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(1 ratings)

Prep: 15 mins

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

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal327
  • fat9g
  • 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
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 heaped tbsp korma curry paste
  • ½ carrot, julienned or grated
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 70g red cabbage, shredded
    Red cabbage on a plate

    Red cabbage

    red cab-idge

    A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…

  • 50g baby spinach, shredded
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 40g mango, finely diced
  • ½ tsp nigella seeds
  • ½ small red chilli, finely sliced (deseeded if you want less heat)
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

Method

  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. 

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