CURRIED MANGO & CHICKPEA POT

Curried mango & chickpea pot image

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

Provided by Esther Clark

Categories Lunch

Time 15m

Number Of Ingredients 10

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)

Steps:

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.

Nutrition Facts : Calories 327 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 18 grams sugar, Fiber 13 grams fiber, Protein 17 grams protein, Sodium 1 milligram of sodium