Drain and rinse the chickpeas thoroughly.

Place them in a medium mixing bowl.

Lightly mash half of the chickpeas with a fork or potato masher, leaving some whole for texture.

In a small bowl, combine mayonnaise or Greek yogurt, curry powder, Dijon mustard, and lemon juice.

Whisk until smooth and fully blended.

Taste and adjust seasoning with salt, pepper, or additional curry powder as needed.

Add chopped celery, red onion, and apple to the mashed chickpeas.

Pour the dressing over the mixture.

Stir gently until everything is well coated.

Fold in optional mix-ins like raisins, nuts, or parsley.

For best flavor, refrigerate the salad for 15–30 minutes before serving to allow the flavors to meld.

Serve as a sandwich filling, on a bed of greens, in wraps, or enjoy on its own.