Crunchy Avocado Salad

Name: Crunchy Avocado Salad
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 2 ripe avocados, peeled, pitted and diced; 2 ripe beefsteak tomatoes, diced; 237 milliliters canned chickpeas, drained, rinsed and drained again; 59 milliliters champagne vinegar; 57 grams blue corn tortilla chips; 2 Tbsps roughly torn flat-leaf parsley; 1 teaspoon ground cumin; 59 milliliters extra-virgin olive oil; 118 milliliters pitted nicoise olives, roughly chopped; 4 servings Salt and freshly ground black pepper; 1 teaspoons smoked paprika

Crunchy Avocado Salad requires about 15 minutes from start to finish. This recipe makes 4 servings with 447 calories, 7g of protein, and 35g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegan diet. Head to the store and pick up avocados, champagne vinegar, chickpeas, and a few other things to make it today.

Instructions

Watch how to make this recipe.

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.

Ingredients you will need

Salt And Pepper