Crunchy Avocado Salad

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I substituted black beans for the chickpeas and did not add in the olives, since my family is not a big fan. Still turned out terrific!! Great mix of flavors!!
Would highly recommend!

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made this tonight as a side to pork chops. Great flavors and textures! I like many others used Kalamata olives as I couldn't get the other, but found it to be a lovely elegant feast for the taste buds and the eyes. One tip If you plan on having leftovers do not add the corn chips to the entire bowl, better to add them to the individual serving, so that they stay crunchy. I think the salad would be great even without the chips!

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I made this for dinner and my husband and I couldn't believe how great this was.
It had so many different textures and tastes. He has already asked for it to be made again, so now I am justwaiting for the avocados I bought to ripen.
SOOOOOOOOOO good!

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Really easy and goes with many meals-served with grilled steak and rice-everyone loved in every age group!

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I had a craving for garbanzo beans and found this recipe on foodtv.com. I didn't have much in my pantry but I did have the avocado so I went ahead and tried it anyways substituting black beans for the olives and bell pepper for the tomatoes. I'm sure the original version is great but I was so happy I could improvise with what I had and made it work. Thanks Bobby for the inspiration!

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I made this for dinner Friday night along with Italian sausage subs, pasta, and tossed salad. It was easy and delicous. I made the dressing in a seperate bowl and poured it on the salad. The flavors blended marvelously. The cumin was like a kiss to the flavors. I would recommend making the avacado chunks at least one inch because it tends to break down as you toss it. I did not have any blue chips so I used regular yellow torlilla, and it was good. I think this would be a good salad side dish for a taco/ Mexican night. I will be making this one again. Thanks Bobby, It rocked!

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Bobby Flay is the bets.

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I made this salad today (with some variations and it came out great! I used kalamata olives and omitted the parsley and the blue corn tortilla chips. It looked like it came from a gourmet deli. I was tempted to add some crumbled cooked bacon right before I was going to serve it but I ran out of time. The olives added enough saltiness though. I would definitely bring this to a bbq or block party.

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This was a very easy and quick side dish to make. I used Kalamata olives instead of nicoise olives and white wine vinegar instead of champagne vinegar. My husband loved it. The cumin didn't quite go with our wine and rosemary steak, but it was still delicious. I might add a little lemon or lime juice next time. The tortilla chips added a nice crunch, but could be left off if you don't have any around. Overall, great recipe!!!

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My husband and I love this dish! Sometimes, we leave out the chick peas and it still tasted great. This is perfect on a hot summer day because it is so refreshing. A great way to enjoy your homegrown tomatoes, too! Thanks, Bobby!