Ingredients
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2 tbsp olive oil
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1 large red onion, halved and thinly sliced
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1 tsp ground cumin
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1 ( 16 oz.) jar salsa
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1 ( 14 oz.) can chickpeas, drained and rinsed
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1 ( 14 oz.) can black beans, drained and rinsed
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8 oz. sliced smoked deli turkey breast, cut into strips
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1 ripe avocado, halved, pitted
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1 head romaine lettuce, roughly chopped
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1 ( 13 oz.) bag tortilla chips
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1/2 cup shredded cheese
Steps
1
In a large skillet, over a medium heat, fry the onion in the olive oil for 5 minutes, stirring occasionally. Add the cumin and after another minute stir in the salsa, remove the pan from the heat.
2
Drain and rinse the chick peas and black beans and combine with the salsa, set aside.
3
Using a spoon, scoop out the avocado. Cut into slices or chunks.
4
Place the lettuce on a large serving dish and layer over it the bean mixture, chicken, avocado and cheese. Serve with chips for scooping.
Tips
Make Ahead: Prepare the salad through step 2. Cover and refrigerate. Complete recipe right before serving.
