Mash half the chickpeas with mayonnaise, lemon juice, curry powder, and salt until chunky, not smooth.

Fold in remaining whole chickpeas, celery, and apple.

Warm pitas in a dry skillet 20 seconds per side until pliable.

Halve; gently open pockets without tearing bottom seams.

Line pockets with spinach; divide salad evenly among 8 halves.

Serve immediately or tightly wrap and chill up to 4 hours.