A tasty and healthy salad to experiment with adding and replacing ingredients. For example, a good solution would be add boiled corn grains. However, in its original form, it incredibly good: easy to prepare, has a fresh taste and a pleasant combination of consistencies. Corn chips are better to crumble just before serving so that they do not have time to get wet. At you can take a little olive oil and champagne vinegar less (3 tbsp. l.) Nutrition value per serving: (total 4) Calories 415, total fats 31 g., Saturated fats g., Proteins 7 g., carbohydrates 30 g, fiber g., cholesterol mg., sodium mg., sugar g. 
Time: 15 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. canned chickpeas, drain the liquid, rinse and again drain
- 2 ripe avocados, peel, take out the bones and chop cubes
- 2 ripe bovine heart tomatoes, diced
- 1/2 tbsp. pitted olives, coarsely chopped
- 2 tbsp. l chopped parsley
- 1/4 Art. champagne vinegar
- 1/4 Art. olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 60 gr blue corn corn chips
Recipe:
Gently mix in a large bowl avocados, tomatoes, olives, chickpeas, parsley, vinegar, olive oil, cumin, paprika, salt and pepper. Chop the chips on top and serve. Recipes with similar ingredients: chickpeas, lettuce tomatoes, olives, champagne vinegar, paprika, cumin, avocado
