Eat well at work with this easy-to-prepare curried mango & chickpea pot salad that’ll keep you going through the afternoon.
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)
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.