Chickpeas salad: the creamy, simple and quick recipe

Ingredients:
300 g of previously boiled chickpeas
1 medium carrot
1 tablespoon of mayonnaise
3 tablespoons plain (or Greek) yogurt
a pinch of salt
half a teaspoon of curry powder
To decorate:
curry powder to taste
black pepper to taste
chopped parsley to taste

Directions:
1. Grate the carrot and set it aside.
2. Then put the already boiled chickpeas in a bowl.
3. Combine the carrot, mayonnaise, yogurt, salt and curry.
4. Put everything on a plate and serve with curry, pepper and parsley.