Old School Crunchy Avocado Salad

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

Directions

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