Ingredients

• 2 ripe avocados, peeled, pitted and diced
• 2 ripe beefsteak tomatoes, diced
• 1/2 cup pitted nicoise olives, roughly chopped
• 1 cup canned chickpeas, drained, rinsed and drained again
• 2 tablespoons roughly torn flat-leaf parsley
• 1/4 cup champagne vinegar
• 1/4 cup extra-virgin olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper
• 2 ounces blue corn tortilla chips

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Instructions

1. Watch how to make this recipe.
2. 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.