- Smashed chickpeas, crunchy almonds, and dried cranberries - A creamy curry yogurt dressing - Minutes to make and a great vegetarian lunch salad
- Greek yogurt - Mayonnaise - Honey - Dijon mustard - Curry powder - Chickpeas
- Celery - Almonds - Dried cranberries - Green onions - Parsley
In a medium bowl, whisk yogurt, mayonnaise, honey, mustard, and curry powder until smooth. Season with salt and pepper to taste.
Place chickpeas in a large bowl and smash with a fork. Add celery, almonds, dried cranberries, green onion, and parsley.
Pour dressing over salad and fold until evenly coated. Season salad with salt and pepper to taste and serve. Enjoy!