Chickpea Salad with Corn chips
Ingredients
- 2 avocado [peeled, pitted and diced]
- 2 tomato (regular) [diced]
- 1/2 cup olives roughly chopped
- 1 cup chickpeas [drained, rinsed and drained again]
- 2 tablespoons fresh parsley
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 1 teaspoon cumin (ground)
- 1/2 teaspoon smoked paprika
- 12 corn tortilla chips
Instructions
- 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.
Notes
Recipe courtesy of Bobby Flay
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