In a medium bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, curry powder, garlic powder, salt and pepper. Set aside.
Drain and rinse a can of chickpeas. Place chickpeas in a large mixing bowl and add the curry dressing. Mix thoroughly with the chickpeas, gently mashing up the chickpeas as you mix. Use the back of a fork, or a potato masher for this.
Add the red bell pepper, celery, green onions and raisins to the curry chickpea mixture and mix well to combine. Taste, and season with additional salt and pepper as needed.
Enjoy curry chickpea salad on its own or in a sandwich, wrap, or over a bed of greens. Store leftovers in an airtight container in the fridge up to 4 days.