Drain and rinse the chickpeas. Thinly slice the celery. Halve the cherry tomatoes. Peel and dice the onion. Add chickpeas to a large bowl and mash with a fork. Add sliced celery, diced onion, Vegenaise, curry powder, raisins, ½ tsp salt, and a pinch of pepper, and combine.

Divide the teen spinach between 2 bowls. Top with curried chickpea salad and halved cherry tomatoes.