This easy chickpea salad has a wonderful savory/sweet curry dressing and loads of crunchy veggies. Plus, my secret ingredient (perfect for summer): ripe cherries! You can eat it in many ways, but I like it between crusty sourdough slices.
- Combine mayo, yogurt, curry, salt, pepper, honey, and lemon in a medium bowl. Stir together well.
- Drain and rinse chickpeas and add to dressing along with other ingredients. Optionally, you can lightly mash the chickpeas if you prefer that texture over whole chickpeas. I usually mash a few but leave most whole.
- Taste the salad and adjust to your liking. Maybe an extra pinch of salt, etc.
- When making a sandwich, toast bread and use a slotted spoon to scoop out chickpea salad, leaving any extra liquid behind.
Keep leftover chickpea salad in the fridge for up to 4 days.