Curried mango & chickpea pot

Prep:15 mins

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:

Combine the chickpeas, yoghurt, lemon and korma paste in an exceedingly bowl, then toss with the carrot, cabbage, spinach and mango. Tip into your lunchbox or Associate in Nursing airtight instrumentality and scatter with the flower seeds and red chilly.