Curried Chickpea Salad
1. In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
2. Stir in the green onion, bell pepper, cilantro, mayo, garlic, ginger, turmeric, curry powder until combined.
3. Stir in lemon juice, salt & black pepper, adjusting the quantities to taste. Add a dash or two of cayenne if you want some heat.
Store leftovers in an airtight container in the fridge for 3 to 4 days.
Stir well before serving.