CRUNCHY AVOCADO SALAD

Crunchy Avocado Salad
Recipe courtesy Bobby Flay, 2008

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

Directions:
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.

WHOLE WHEAT FLOUR TORTILLIAS

Whole Wheat Flour Tortillias

2 cups whole wheat flour
1 tsp baking powder
1/2 tsp salt
2 T olive oil
1/2 cup warm tap water

Combine flour, baking powder and salt. Add olive oil and stir until well combined. Put in warm tap water 1 T at a time until dough can be gathered into a ball. Add more water if needed 1 T at a time. Knead on floured surface 15-20 times. Let dough rest for 15 minutes. Divide dough into 10-12 equal portions and shape into balls. On floured surface roll out ball from center into a circle. Cook on ungreased skillet over medium-high heat on each side about 30 seconds or until puffy. You can cook them longer until they are crisp like a big chip. Wrap them in a towel to stay warm.

CRISPY ROASTED CHICKPEAS with MOROCAN SPICES

Crispy Roasted Chickpeas with Moroccan
Spices. Adapted from Kaylyn's Kitchen

Ingredients:

1 can chickpeas (garbanzo beans)

1 T olive oil

1/4 - 1/2 tsp. Moroccan Spice Mix

salt to taste (I used about 1/4 tsp. sea salt)

Spice Mix:

2 tsp. ground cumin

1 tsp. ground coriander

1/2 tsp. chile powder
1/2 tsp. sweet paprika

1/2 tsp. ground cinnamon

1/4 tsp. ground allspice

1/4 tsp. ground ginger

1/8 tsp. cayenne pepper

a pinch ground cloves

Preheat oven to 350 F.
Drain garbanzo beans into a colander and rinse
well with cold water until no more foam appears. Let beans drain for 5-10
minutes, then pat dry with a cloth of paper towel if they still look
wet.
While beans drain, make spice mix. (This is
great on many veggies, so make the full amount and store in a glass
jar.)
When beans are well drained and dried, toss
with olive oil, spice mix, and salt. Arrange in single layer on baking sheet.
Roast 40-50 minutes, or until they are slightly browned and make a rattling
sound when you shake the baking sheet.
Serve warm or let cool.