1 (15 oz.) can chickpeas, drained and rinsed

1 avocado, peeled and chopped

1 (15 oz.) can salmon, drained with skin removed

2 celery ribs, diced

1/4 cup finely chopped red onion

1/2 cup chopped red bell pepper

2 Tbsp extra virgin olive oil

1 Tbsp red wine vinegar

1/2 tsp kosher salt or to taste

1/4 tsp ground black pepper or to taste

Combine the chickpeas and avocado in a large bowl. Mash until the avocado is smooth and creamy and about half the chickpeas are mashed. Add remaining ingredients and mix to combine. Adjust seasonings with additional salt and black pepper. Serve either on a bed of mixed fresh greens or with whole-grain crackers.

Recipe courtesy of Suetta K. Tingler, Corydon