Rinse and drain the canned chickpeas and add them into a medium bowl. Begin to smash the chickpeas either with the back of a fork or a potato masher.
Once the consistence is how you want, add in your ripe avocado and continue to mash until the mixture comes together.
Mix in your celery, scallon and spices. Taste for seasoning and add more salt or pepper if desired.
Add on to some slices of bread, dip with crackers, however you want to eat it- enjoy!
This recipe will keep well in the fridge for 2 days. The mixture will turn slightly brown due to the avocado, but it still tastes fantastic!