Salmon Salad with Avocado and Chickpeas

Find more recipes like this in Joy Bauer's book Joy's Simple Food Remedies! Photo credit: Lucy Schaeffer. Recipe credit: Joy Bauer
Yield: 6

Ingredients

1 can chickpeas (15 oz.), drained and rinsed
1 avocado
1 can salmon (15 oz.), drained and skin removed
2 1/2 tsp Original Blend
1/4 cup nonfat or low-fat plain Greek yogurt
2 celery stalks, diced
3 tbsp chopped chives
2 tbsp orange juice
1-2 tsp orange zest, optional

Directions

Combine the chickpeas and avocado in a large bowl. Mash with the back of a fork or a potato masher until the avocado is smooth and creamy and about half the chickpeas are mashed.
Add in all the other ingredients and stir to combine.
Serve as a dip with veggies or whole-grain crackers, as a spread on a piece of toast, or as a sandwich filling.