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Crunchy Avocado Salad


2 ripe avocados, peeled, pitted and diced
2 ripe beefsteak tomatoes, diced
1/2 cup pitted nicoise olives, roughly chopped (used kalamata olives)
1 cup canned chickpeas, drained, rinsed and drained again
2 tablespoons roughly torn flat-leaf parsley
1/4 cup champagne vinegar (used red wine 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 (used Trader Joe’s Black Bean and Quinoa Chips)

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.

*Thanks to Bobby Flay for a sharing a simple fresh salad with the crunchiness of the chips. I used Trader Joe’s Black Bean and Quinoa Chips, it couldn’t be better chips than that. enJOY!!!

Source: Food Network