https://www.bbcgoodfood.com/recipes/curried-mango-chickpea-pot

• 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.