Crunchy Avocado Salad
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INGREDIENTS
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2 ripe avocados, peeled, pitted and diced
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2 ripe beefsteak tomatoes, diced
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1/2 cup pitted nicoise olives, roughly chopped
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1 cup canned chickpeas, drained, rinsed and drained again
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2 tablespoons roughly torn flat-leaf parsley
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1/4 cup champagne vinegar
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1/4 cup extra-virgin olive oil
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1 teaspoon ground cumin
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1/2 teaspoon smoked paprika
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Salt and freshly ground black pepper
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2 ounces blue corn tortilla chips
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