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In a bowl, mash the chickpeas with a fork or masher, adding a pinch of salt until they are broken down.
Incorporate the finely diced red onion and diced celery into the mashed chickpeas for extra crunch and fiber.
Stir in the curry powder and turmeric to enhance the flavor and color of the mixture.
Add the Greek yogurt and the juice of half a lemon, seasoning with black pepper to taste.
Mix everything thoroughly until all ingredients are well combined and the chickpeas are evenly mixed.
Store the mixture in Tupperware; it can be kept in the fridge for up to three days.
To serve, spread a generous amount of the chickpea mixture onto slices of rye bread.
Optionally, top the spread with sliced roasted peppers, smoked tofu, crushed hazelnuts, and additional coriander for extra flavor and texture.