2 tablespoons mild Indian curry paste (such as Patak’s brand)
3 1/2 cups cooked or canned no-salt-added chickpeas (from two 15-ounce cans), drained and rinsed
2 tablespoons mayonnaise
3 tablespoons full-fat Greek yogurt
2 tablespoons mango chutney
2 stalks celery, finely chopped (3/4 cup)
1/3 cup dried apricots, finely chopped
3/4 cup slivered almonds, toasted if desired (see NOTE)
1/4 cup lightly packed fresh cilantro leaves, chopped, plus more whole leaves for optional garnish
1/2 teaspoon kosher salt, or more as needed
1/4 teaspoon freshly ground black pepper, or more as needed
In a large skillet over medium heat, add the curry paste and cook, stirring, until aromatic, for 1 minute. Stir in the chickpeas until well-coated, then remove from the heat and transfer the mixture to a large bowl.
Stir in the mayonnaise, yogurt, chutney, celery, apricots, almonds, chopped cilantro, salt and pepper until combined. Taste, and add more salt and pepper if needed. Garnish with whole cilantro leaves, if desired.
NOTE: To toast the slivered almonds, position a baking rack in the middle of the oven and preheat to 350 degrees. Scatter the almonds on a small, rimmed baking sheet and bake until lightly browned and fragrant, about 5 minutes. Immediately transfer the nuts to a plate to avoid burning them.