Yield: 4 servings
Ingredients:
1. 2 ripe avocados, peeled, pitted and diced
2. 2 ripe beefsteak tomatoes, diced
3. 1/2 cup pitted nicoise olives, roughly chopped
4. 1 cup canned chickpeas, drained, rinsed and drained again
5. 2 tablespoons roughly torn flat-leaf parsley
6. 1/4 cup champagne vinegar
7. 1/4 cup extra-virgin olive oil
8. 1 teaspoon ground cumin
9. 1/2 teaspoon smoked paprika
10. Salt and freshly ground black pepper
11. 2 ounces blue corn tortilla chips
Method: 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.
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