Begin by preparing the foundation of your salad. Take the thoroughly rinsed chickpeas and place them in a generously sized mixing bowl. Using either a fork or a potato masher, gently break down the chickpeas until they achieve a textured consistency, with some intact pieces remaining for added bite. Next, incorporate three tablespoons of Greek-style yogurt, three tablespoons of mayonnaise, two tablespoons of cider vinegar, and two teaspoons of Dijon mustard. Stir these ingredients meticulously until they are fully integrated, forming a harmonious and creamy dressing.
Once the base is ready, it's time to introduce the main components and aromatic accents. Add one and a half cups of finely shredded cooked chicken, half a cup of finely chopped celery, and a quarter cup of finely chopped toasted pecans. Follow this with one tablespoon of sliced fresh chives, half a teaspoon of garlic powder, and a quarter teaspoon each of salt, pepper, and cayenne pepper. Carefully fold all these ingredients together until they are uniformly distributed throughout the mixture, ensuring every spoonful delivers a burst of flavor and texture.
For the final touch, gently fold in a quarter cup of either pomegranate arils, chopped grapes, or diced apples. This addition provides a delightful sweetness and a tangy counterpoint that elevates the overall flavor profile of the salad. The fruit not only enhances the taste but also adds a vibrant visual appeal and an extra layer of crunch.
This salad can be prepared in advance, making it an excellent option for meal prepping. To store, simply transfer the finished salad into an airtight container and refrigerate for up to three days. This allows the flavors to meld and deepen, ensuring a delicious and convenient meal whenever you're ready to enjoy it.