Tex-Mex Salad Bowl - Jazzy Vegetarian - Vegan and Delicious!

Ingredients

• 8 cups loosely packed, cleaned and chopped romaine lettuce
• 20 black bean tortilla chips or your favorite tortilla chip variety
• 14 grape or cherry tomatoes, sliced in half
• 1 cup cooked chickpeas (garbanzo beans), drained and rinsed (see note)
• Kernels from 1 large ear of corn, cooked (or ¾ cup canned corn kernels, drained)
• 1/2 cup seeded and chopped orange or red sweet bell pepper
• 4 green queen olives with pimento, sliced (optional)
• 1/2 of a large avocado, peeled, pitted and sliced