Crunchy Chickpea Avocado Salad

Spring is here, summer is approaching, and I couldn’t think of anything better than to share this tangy avocado salad with you. I’ve been making this for years and first saw it from my favorite Food Network chef, Bobby Flay.

This time of year always makes me think of summer salads and I’m never one to make a simple, lame-ass salad, but I am one who likes to make easy salads. I can’t get enough of avocado all year long, but in the summer when you pair it with tomato, onion, chickpeas and vinegar? Heaven. With this recipe, in less than 15-minutes you have an easy savory salad your friends will thank you for.

Whether you need a side dish for a backyard BBQ, a quiet dinner for two, or a family gathering, this salad is sure to bring some smiles.

So how do you make this beauty?

Literally all you have to do is toss the avocado with tomatoes, olives, shallot, chickpeas, parsley, vinegar, olive oil, cumin, paprika, salt and pepper in a large bowl.

Then crumble in tortilla chips and serve. I wasn’t kidding when I said this was easy. 15-minutes is all you need!

Please try this one and let me know what you think. 

Peace & Love,
Nikki 

Ingredients

• 2 ripe avocados, diced

• 2 ripe beefsteak tomatoes, diced

• 1/2 medium shallot, chopped

• 1/2 cup pitted nicoise olives, chopped

• 1 cup canned chickpeas, drained & rinsed

• 2 tablespoons flat-leaf parsley, roughly chopped

• 1/4 cup champagne vinegar

• 1/4 cup extra virgin olive oil

• 1 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• Salt & pepper to taste

• Handful of blue corn tortilla chips, crumbled with hands

Instructions

1. Dice the tomatoes, olives, shallot, & parsley and add to a medium bowl.

2. Drain & rinse the canned chickpeas and add to the bowl.

3. Add vinegar, olive oil, cumin, paprika, and salt & pepper and mix to combine everything.

4. Add your diced avocado and gently toss.

5. Before serving, crumble the tortilla chips over salad and mix together.

TIPS:

• I like to let the salad marinade (without the tortilla chips) for 20-minutes or so to allow the savory flavors to mix.

• It’s best to wait until you are ready to serve the salad to add tortilla chips as they can get slightly soggy. Larger crumbles of tortilla are best!  

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Did you make this recipe?

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