Crunchy Avocado Salad

I’ve made this salad twice this week and am tempted to make it again right this minute.  I always enjoy a salad that doesn’t contain lettuce for a change of pace.  This salad has great flavor, texture and color and it’s so incredibly easy! 

This is Bobby Flay’s recipe that I have modified just slightly. Cut ithe whole thing in half and added less oil than the original and used ingredients I had on hand (regular paprika rather than smoked, cider vinegar rather than champagne and skipped the parsley, didn’t have any).  I think it’s a very adaptable recipe.  Give it a try.  I can’t wait to try this in the summer with fresh from the vine tomatoes. 

1 ripe avocados, peeled, pitted and diced

1 ripe beefsteak tomatoes, diced

¼ cup pitted Greek olives

½ cup canned chickpeas, drained, rinsed and drained again

1 ½ tablespoons cider vinegar

1 ½ tablespoons extra-virgin olive oil

¼ teaspoon ground cumin

¼ teaspoon paprika

Salt and freshly ground black pepper

¼ cup crushed blue corn tortilla chips

 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.