Mango Curry Chickpea Salad is a cool and creamy summer meal. Serve it up on a bed of greens or on your favorite sandwich bread for a refreshing meal on a hot day!
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