2Tbspfinely chopped celery (I love the inner ribs and leaves)
2Tbspfinely chopped cilantro or parsley
2Tbspfinely chopped apple
2Tbspgolden raisins (chop if very large)
salt and fresh cracked black pepper to taste
Stir together the mayonnaise with the curry powder and turmeric, to combine thoroughly. Add a bit of salt and a squeeze of lemon juice, to taste. Set aside to let the flavors develop.
Put about 3/4 of the drained and rinsed chickpeas into a small food processor and pulse just until broken up. Don't process too long, you want to retain lots of texture. Alternatively you can mash them with the back of a fork.
Put the crushed chickpeas in a salad bowl, along with the reserved whole chickpeas.
Add the rest of the salad ingredients and toss gently. Add a good dollop of the dressing (you may not need it all) and toss again to thoroughly coat everything. Taste and add salt and pepper if you like. You may want an additional squeeze of lemon.
Refrigerate the salad until ready to serve. Plan to use within a week.
Remember salads are one of the easiest types of recipes to customize to your own taste. Feel free to leave out or add what you like.Why do I make the dressing separately instead of mixing everything up together at one time? I like to mix the curry mayo first to allow the curry flavors to 'bloom' first.