1. In a medium bowl place the drained garbanzo beans and the avocado and begin smashing with a fork or back of a spoon to crush up the garbanzo beans and mash the avocado.
2. Once you have a coarse mixture, add the sliced red onion, Dandy celery and radish Mini Sticks, olive oil, vinegar, lemon zest and juice, salt, pepper, and parsley leaves, and mix well to incorporate.
3. Keep this mixture cold till ready to serve. Brush country-style bread with olive oil and toast until lightly golden.
4. Top with Dandy radish and celery mixture and garnish with celery leaves, serve immediately.
5. This makes a great picnic item, pack the toast and salad separately and assemble just before ready to eat. Use it as a great item for your students' lunch box.
Recipe by Chef Todd