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.