Prep the chickpeas: Drain and rinse them well. Pat dry with a clean towel to remove excess moisture. This helps the dressing cling.

Lightly mash: Add chickpeas to a large bowl. Use a fork or potato masher to crush about half of them. You want a mix of chunks and creamy bits.

Make the dressing: In a separate bowl, whisk together Greek yogurt, mayonnaise, curry powder, turmeric, cumin, lemon juice, Dijon, honey or maple syrup, olive oil, salt, and pepper. Taste and adjust. It should be bright, warm, and a little tangy.

Chop the mix-ins: Finely chop celery and onion. Dice the apple if using. Roughly chop nuts and herbs.

Combine: Add the dressing to the chickpeas, then fold in celery, onion, apple, raisins, nuts, and herbs. Mix until everything is coated but not overworked.

Adjust seasoning: Taste again. Add more salt, lemon, or curry powder as needed. If it’s too thick, loosen with a splash of water or lemon juice.

Chill (if you can): Let it rest in the fridge for 20–30 minutes. The flavors meld and the salad firms up.

Serve: Spoon onto toast, scoop into lettuce cups, wrap in a tortilla, or toss with greens. Add extra nuts or herbs on top for crunch and color.