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Curried mango and chickpea salad

Serves:

2

Cook Time:

5

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Notes

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Ingredients

  • 400g tin chickpeas, drained

  • 4 tbsp. Greek yoghurt

  • 1 lemon, juiced

  • 2 tbsp. korma paste

  • 1 carrot, grated

  • 150g red cabbage, shredded

  • 100g baby spinach

  • 80g mango, diced

  • 1 tsp. nigella seeds

  • 1 red chilli, deseeded and finely sliced

Method

  1. Combine the chickpeas, Greek yoghurt, lemon juice, korma pasta, carrot, red cabbage, spinach and mango in a large bowl.

  2. Serve in shallow dishes, topped with nigella seeds and the red chilli.

Nutrition

kcal

279

fat

5.5

sat fat

1.3

carbs

43.3

sugars

11.8

fibre

5.8

protein

0.5

salt

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