Prepare the Chickpeas: After rinsing your canned chickpeas, the absolute key to a dressing that clings is to dry them thoroughly. Spread the rinsed chickpeas on a clean kitchen towel or paper towels. Gently pat them completely dry. This step prevents any excess water from diluting your dressing and ensures maximum adhesion.

Make the Clingy Dressing: In a medium bowl, combine the Greek yogurt, lemon juice, curry powder, turmeric powder, salt, and black pepper. Whisk these ingredients together until the dressing is completely smooth, creamy, and well-emulsified. A thick, uniform dressing is essential for coating every chickpea evenly.

Combine Ingredients: Add the thoroughly dried chickpeas, diced red bell pepper, and chopped fresh parsley or cilantro to the bowl with the dressing.

Coat Evenly: Using a rubber spatula or large spoon, gently fold and stir the ingredients until every single chickpea is visibly coated in the creamy, yellow dressing. Avoid mashing the chickpeas. The thick consistency of the dressing, combined with the dry chickpeas, ensures that the flavor sticks to every nook and cranny.

Chill and Serve: For best results, cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld and the dressing to set slightly, enhancing its clinginess. Serve chilled.