The soft and crunchy textures in this salad are to die for.
ripe avocados, peeled, pitted and diced
ripe beefsteak tomatoes, diced
cup pitted niçoise olives, roughly chopped
cup canned chickpeas, drained, rinsed and drained again
Tbsp roughly torn flat-leaf parsley
cup champagne vinegar
cup extra-virgin olive oil
tsp ground cumin
tsp smoked paprika
Salt and freshly ground black pepper
oz blue corn tortilla 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.