1.Process chickpeas until they resemble fine breadcrumbs.
2.Combine chickpeas, salmon, onions, celery, zucchini and egg in a large bowl. Stir until well combined. Using your hands, shape salmon mixture into six to eight patties. Coat each patty with flour, shaking off excess.
3.Heat oil in a large frying pan; cook patties, in batches, until browned both sides and heated through.
4.Meanwhile, to make avocado and dill salsa, combine all ingredients in a small bowl.
5.Serve patties with avocado and dill salsa and a green salad, if desired.
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