Curried mango & chickpea pot

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)

Description

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.