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
| Highlight | Nutrient | Unit |
|---|---|---|
| low in | kcal | 327 |
| low in | 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
- 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
Recipe from Good Food magazine, April 2019
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