Prep Time
15 min
Yields
4 servings
The soft and crunchy textures in this salad are to die for.
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ingredients
2
ripe avocados, peeled, pitted and diced
2
ripe beefsteak tomatoes, diced
½
cup pitted niçoise olives, roughly chopped
1
cup canned chickpeas, drained, rinsed and drained again
2
Tbsp roughly torn flat-leaf parsley
¼
cup champagne vinegar
¼
cup extra-virgin olive oil
1
tsp ground cumin
½
tsp smoked paprika
Salt and freshly ground black pepper
2
oz blue corn tortilla chips
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directions
Step 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.