Place the chickpeas on a clean dish towel or paper towel. Put another towel on top. Use your hands to roll and rub the chickpeas for about 20-30 seconds. This will help the skins come off easier. Remove the skins and discard. I try to remove most of the skins, but if you don’t get them all, that is ok. And if you don't have time to remove the skins, just rinse and drain. The salad will still be good. Removing the skins just makes the salad a little creamier and smooth.

Place the chickpeas in a large bowl and mash with a fork or potato masher until most of the chickpeas are smashed. Stir in the celery, green onion, red onion, cilantro, cashews, and raisins.

In a small bowl, whisk together the Greek yogurt, lemon juice, maple syrup, curry powder, turmeric powder, garlic powder, salt, and pepper.

Add the sauce to the chickpea mixture and stir until well combined. Taste and adjust ingredients, if necessary. This is a flexible recipe, so adjust to your liking.

Serve in between two slices of bread to make a sandwich, in pita bread, with flatbread or naan, in a lettuce wrap, in a tortilla, with crackers or chips, or on top of a rice cake, or add to a bed of greens to make a salad.