Crunchy Avocado Salad

November 8,2023

Good for a side salad or a meal in itself. Very tasty with mostly good stuff for you in it. The blue tortilla chips hold up well and add a nice, crunchy addition.


  • Prep Time: 15 min
  • Cook Time:
  • Other:
  • Total Time: 15 min
  • Servings: 4
  • Yield:


  • 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


  1. 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.


  • Enough people here that aren’t olive fans so I serve them on the side.


  • 2023-11-08 – Split it between two of us for our dinner. I enjoyed it a lot. Used cocktail tomatoes because it’s hard to find good beefsteak tomatoes at this time of year.