Curried Chickpea Salad with Mixed Greens, Apple, Pumpkin Seeds & Feta

Directions

1. Toast off the vibe by preparing the dressing first: whisk lemon juice, oil, honey, Dijon, salt, and pepper in a bowl until smooth.
2. Rinse and drain the chickpeas; set aside half in a separate bowl for mashing, leaving the rest whole to fold in later.
3. In the first bowl, mash the reserved chickpeas with a fork until mostly smooth, then mix in a small portion of mayo and the curry powder, turmeric, and garlic powder.
4. Add the remaining whole chickpeas to the bowl and stir to combine with the mashed portion.
5. Dice the celery into small pieces and add to the chickpeas along with the chopped chives.
6. Strip the dill from the stems, mince it, and fold into the mix to perfume the chickpea salad.
7. Core and quarter the apple, then slice the quarters and add them to the dressing bowl; lightly toss to coat, reserving a few slices for garnish if desired.
8. To serve, place the mixed greens on plates, crumble feta over the greens, and sprinkle pumpkin seeds on top. Spoon the curried chickpeas over the greens and apples, then finish with any remaining dressing.
9. Toss gently at the table to combine greens, chickpeas, and apples just before eating.