Dinner

Curried Mango & Chickpea Salad Recipe

ByJack Voss January 22, 2026January 22, 2026

Introduction

This curried mango and chickpea pot is a vibrant, flavorful dish perfect for a light lunch or snack. The combination of creamy yogurt, fragrant korma paste, and fresh vegetables creates a deliciously balanced meal that is both nutritious and easy to prepare.

A round white bowl filled with a colorful salad sits on a white marbled surface. The salad has multiple layers starting with a base of mixed green leaves. On top, there are thin purple cabbage slices, orange shredded carrot ribbons, and small yellow mango chunks. Scattered across the salad are round beige chickpeas and thin red chili slices. The salad is sprinkled with tiny black sesame seeds, creating small black dots all over. The overall texture looks fresh and crunchy, with bright and vibrant colors evenly spread in the bowl. Photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

Step 1: In a bowl, combine the drained chickpeas, Greek yogurt, lemon juice, and korma curry paste. Mix well until the chickpeas are evenly coated.
Step 2: Add the julienned or grated carrot, shredded red cabbage, shredded baby spinach, and finely diced mango to the bowl. Toss everything together gently to combine all the ingredients.
Step 3: Transfer the mixture into a lunchbox or an airtight container. Scatter the nigella seeds and sliced red chilli on top for an extra burst of flavor and a bit of heat.
Step 4: Chill in the fridge until ready to eat, making it a perfect grab-and-go option.

Tips & Variations

For a creamier texture, add a little extra Greek yogurt or a splash of coconut milk.
Replace korma curry paste with mild madras or tikka paste for a different spice profile.
Add chopped fresh coriander or mint to brighten the flavors.
Use canned mango chunks if fresh mango isn’t available, but drain excess juice to prevent sogginess.

Storage

Store the curried mango and chickpea pot in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed chilled and does not require reheating, making it an ideal ready-to-eat meal for busy days.

How to Serve

A white bowl filled with a colorful salad sits on a white marbled surface. The salad has several layers: the bottom layer is a mix of shredded green and orange lettuce and some green herbs. On top are thin slices of red chili, pieces of yellow mango, round beige chickpeas, thin shredded purple cabbage, and thin orange carrot strips. Small black sesame seeds are sprinkled across the entire salad, adding little dots of contrast. The colors are bright and the textures look fresh and crunchy. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, you can substitute the Greek yogurt with a plant-based yogurt alternative to make this dish vegan-friendly.

How spicy is this dish?

The dish has a mild heat mainly from the korma paste and red chilli, but you can easily adjust the spice level by removing the chilli seeds or omitting the chilli altogether.