Here is a super easy salad with nutritious ingredients–avocado, tomato, and chickpeas. I love the added crunch on top. Make it now–there are still delicious, seasonal beefsteak tomatoes out there!
ingredients
2 ripe avocados, peeled, pitted and diced
2 ripe beefsteak tomatoes, diced
½ cup pitted nicoise olives, roughly chopped
1 cup canned chickpeas, drained, rinsed and drained again
2 tablespoons roughly torn flat-leaf parsley
¼ cup champagne vinegar
¼ cup extra-virgin olive oil
1 teaspoon ground cumin
½ 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.
(This is Bobby Flay’s recipe found on http://www.foodnetwork.com)