Avocado Salad, Crunchy

By Floridaberry

Bobby Flay's

Ingredients

• 2 ripe avocados, peeled, pitted and diced
• 2 ripe beefsteak tomatoes, diced
• 1/2 cup pitted nicoise olives, oughly 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 orn tortilla chips (optinal)

Preparation

Step 1

Gently toss the avocados, tomatoes, olives, chickpeas, parsely, vinegar, olive oil cumin, paprika, salt and pepper in a large bowl. Crumble the chips over the top and serve.