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  1. Home
  2. office lunch recipes

Curried mango & chickpea pot

This quick and easy salad tastes even better than it looks, trust us! - by Barbara Northwood
  • 08 Apr 2019
Curried mango & chickpea pot
Prep: 15 Minutes - Easy - Serves 1
Proudly supported by

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

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

  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. 

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Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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