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Crunchy avocado salad

  • Preparation Time15 mins
  • Serves4
  • DifficultyEasy
2 ripe avocados, peeled, pitted and diced
2 ripe beefsteak tomatoes, diced
65g pitted nicoise olives, roughly chopped
240g tinned chickpeas, drained, rinsed and drained again
10g roughly torn flat-leaf parsley
60ml champagne vinegar
4 tbsp extra-virgin olive oil
1 tsp ground cumin
1/2 tsp smoked paprika
Salt and freshly ground black pepper
60g blue corn tortilla crisps
1) Gently toss the avocados, tomatoes, olives, chickpeas, parsley, vinegar, olive oil, cumin, paprika, salt and pepper in a large bowl. Crumble the crisps over the top and serve.

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