Mango Curry Chickpea Salad

1 15-oz. can chickpeas, drained and rinsed

1/2 ripe mango, peeled and diced

1 Persian cucumber, diced

3 green onions, white and green parts, thinly sliced

1/3 cup golden raisins

1/4 cup crushed peanuts

For the dressing:

1/4 cup plain, unsweetened Greek yogurt

2 Tbsp. fresh lemon juice (about half a lemon)

1 Tbsp. dijon mustard

1 Tbsp. honey

1 tsp. yellow curry powder

1/2 tsp. kosher salt

1/4 tsp. ground black pepper

1. In a large bowl, combine the salad ingredients: chickpeas, diced mango, diced cucumber, sliced green onions, golden raisins, and peanuts. Set aside. 
2. In a medium bowl, combine dressing ingredients: yogurt, lemon juice, dijon mustard, honey, and spices. Whisk about 60 seconds, until well combined and the curry powder begins to dissolve. 
3. Pour the dressing over the salad ingredients in the large bowl. Stir until everything is combined and evenly coated with the dressing. 
4. Serve immediately, or refrigerate (covered) for up to several days. This salad can be served up multiple ways! Scoop it up with crackers, pile it on top of greens for a hearty salad, or put it between your favorite sandwich bread (I love it on croissants!).