Crunchy Avocado Salad

Name: Crunchy Avocado Salad
Ingredients: 2 ripe avocados, peeled, pitted and diced; 2 ripe beefsteak tomatoes, diced; 1/2 cup pitted nicoise olives, roughly chopped; 1 cup canned chickpeas, drained, rinsed and drained again; 2 tablespoons roughly torn flat-leaf parsley; 1/4 cup champagne vinegar; 1/4 cup extra-virgin olive oil; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; Salt and freshly ground black pepper; 2 ounces blue corn tortilla chips

11 ingredients

1 steps

Ingredients

2 ripe avocados, peeled, pitted and diced
2 ripe beefsteak tomatoes, diced
1/2 cup pitted nicoise olives, roughly chopped
1 cup canned chickpeas, drained, rinsed and drained again
2 tablespoons roughly torn flat-leaf parsley
1/4 cup champagne vinegar
1/4 cup extra-virgin olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
2 ounces blue corn tortilla chips

Directions

1

Gently toss the avocados, tomatoes, olives, chickpeas, parsley, vinegar, olive oil, cumin, paprika, salt and pepper in a large bowl. Crumble the chips over the top and serve.