Crunchy Avocado Salad

By Antcri742

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

Details

Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from foodnetwork.com

Preparation

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.

Serves: 4; Calories: 415; Total Fat: 31 grams; Saturated Fat: 4 grams; Protein: 7 grams; Total carbohydrates: 30 grams; Sugar: 3 grams; Fiber: 9 grams; Cholesterol: 0 milligrams; Sodium: 684 milligrams