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Curried mango & chickpea pot | Daily Dine

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Curried mango & chickpea pot

Curried mango & chickpea pot

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

View original recipe on bbcgoodfood.com

lunchchickpeasgluten-free💪healthy💪low-calorielow-fatsalad

0

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 1

Nutritional Information

Calories:327 kcal

Carbohydrate:38 g

Fat:9 g

Dietary Fiber:13 g

Protein:17 g

Saturated Fat:1 g

Sodium:1 mg

Sugar:18 g

Ingredients

200g chickpeas drained and rinsed

2 tbsp fat-free Greek yogurt

1/2 lemon juiced

1 heaped tbsp korma curry paste

1/2 carrot julienned or grated

70g red cabbage shredded

50g baby spinach shredded

40g mango finely diced

1/2 tsp nigella seeds

1/2 small red chilli finely sliced (deseeded if you want less heat)

Instructions

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.