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Salads | |
| 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 | |
| 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. | |
Unrated | |
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