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    Home » Recipes » Salad

    Avocado Tomato Salad with Cucumber

    Mar 28, 2017 by Kaitlin

    A vegan Avocado Tomato Salad recipe with crisp cucumber and chickpeas! This fresh salad is only 7 ingredients and easy to assemble. (Vegan, gluten-free, oil-free.)

    Vegan avocado tomato salad with cucumber in a bowl

    This simple 7-ingredient salad is pure summertime goodness!

    It's great for picnics, potlucks, a light lunch, or tasty side dish.

    We combine creamy avocado, sweet tomatoes, and crunchy cucumber with flavorful fresh herbs.

    It comes together for a quick and easy dish with refreshing flavor. Plus it's easily customizable!

    Fresh chopped vegetable and bean ingredients in a bowl

    Ingredients for Tomato Cucumber Avocado Salad

    For this recipe you will chop then combine in a large salad bowl:

    • Avocados: You will need two large avocados for this recipe. Be sure they are ripe, but still fairly firm and not overly soft.
    • Grape tomatoes or cherry tomatoes: I use these because they have the most flavor. But you can substitute roma tomatoes or garden tomatoes if desired.
    • Cucumber: I use English/hothouse cucumbers because they are more flavorful and have less seeds. However regular seedless garden cucumbers work great too.
    • Garbanzo beans (chickpeas): These add a good source of plant-based protein and fiber to the dish.
    • Red onion: Or substitute green onion for milder flavor.
    • Fresh cilantro
    • Lime juice
    Bowl of vegan avocado cucumber tomato salad

    Customizing

    Dressing: I use fresh lime juice as a dressing but it would be great with lemon juice, white wine vinegar, or balsamic vinegar as well. (Also feel free to add a tablespoon of good quality olive oil if you wish.) Then salt to taste to help bring out the flavors.

    Herbs: Change it up with your own favorite herbs. Toss in fresh basil, parsley, or dill as well.

    Veggies: Include other vegetables like sweet corn, sliced bell pepper, arugula, chopped kale, etc.

    Serving

    Wrap option: Instead of a salad, try the filling in a whole grain wrap. You could also add vegan feta cheese crumbles if desired.

    Storing

    Store this salad in a sealed container in the refrigerator. It's best served the same day otherwise the avocados get a little mushy. We usually enjoy it within 1-2 days.

    Preparing ahead: If making in advance, prepare the entire salad except for avocados. Then add the avocado when you're ready to serve.

    Bowl of avocado salad with tomato, cucumber, and garbanzo

    For more inspiration, also browse all gluten-free recipes or oil-free recipes.

    Vegan avocado tomato salad with cucumber in a bowl

    Avocado Tomato Salad with Cucumber

    A fresh avocado salad with juicy tomatoes, crisp cucumber, and a chickpea boost! Only 7 ingredients, easy to make, and customizable.
    5 from 3 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 15 minutes
    Resting Time: 15 minutes
    Total Time: 30 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Salad
    Cuisine: Gluten-Free, Oil-Free, Vegan
    Servings: 5 side servings

    Ingredients

    • 2 large avocados (ripe but not too soft)
    • 1 cup chickpeas (cooked)
    • 1 small cucumber (I use English/hothouse)
    • 8 oz. grape tomatoes (or 3 romas, etc.)
    • 1/3 cup red onion, finely diced
    • 1/3 cup fresh cilantro (or parsley, dill, etc.)
    • 2 Tbsp. lime juice (about 1 lime)
    • Salt to taste
    • Other possible additions: jalapeno, bell pepper, grilled corn, etc.

    Instructions

    • Dice cucumber, halve/quarter tomatoes, and finely dice red onion.
    • Roughly chop cilantro, stems removed.
    • Rinse and drain garbanzo beans.
    • Peel avocados and remove pits. Dice into medium chunks.
    • Place all ingredients in a bowl. Add lime juice and salt. Lightly toss.
    • I like to let it sit for about 15-20 minutes so the flavors blend a bit before eating. You can also cover and refrigerate until ready to eat. (It's best served the same day otherwise the avocados get a little creamy/mushy. We usually finish within 1-2 days.)

    Notes

    Avocado: This recipe works best with avocados that aren’t overly ripe so they don’t get too mushy.
    Lime: Adjust the amount of lime juice to your liking. Or swap out the lime juice for lemon juice, white wine vinegar, etc.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Avocado Tomato Salad with Cucumber
    Amount per Serving
    Calories
    204
    % Daily Value*
    Fat
     
    13
    g
    20
    %
    Saturated Fat
     
    2
    g
    13
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    8
    g
    Potassium
     
    703
    mg
    20
    %
    Carbohydrates
     
    20
    g
    7
    %
    Fiber
     
    9
    g
    38
    %
    Sugar
     
    5
    g
    6
    %
    Protein
     
    5
    g
    10
    %
    Vitamin A
     
    622
    IU
    12
    %
    Vitamin C
     
    19
    mg
    23
    %
    Calcium
     
    43
    mg
    4
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this Cucumber Tomato Avocado Salad recipe, also feel free to check out:

    • Black Bean Avocado Edamame Salad
    • Orzo Salad with Spinach and Tomato
    • Cucumber Salad
    • Southwestern Chopped Salad with Creamy Cilantro Dressing

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Salad Recipes

    • Roasted Red Pepper Dressing (Oil-Free)
    • Roasted Chickpea Salad with Hummus
    • Asian-Style Kale & Tofu Salad with Peanut Dressing
    • Quinoa Chickpea Salad with Dill Dressing

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Marianne

      April 14, 2017 at 10:42 pm

      Made this for dinner tonight! Delish!!!!

      Reply
      • Kaitlin | The Garden Grazer

        August 18, 2017 at 6:39 pm

        Fantastic to hear - thanks for coming back to let me know!

        Reply
    2. Nandita Iyer

      April 10, 2017 at 9:35 am

      Found your blog from Pinterest! Absolutely colourful recipes, just the kind I love to eat. Just saying hello to connect and to say how much I love your recipes.

      Reply
      • Kaitlin | The Garden Grazer

        August 18, 2017 at 6:35 pm

        Hello! So great to hear, and thanks for your sweet comment!

        Reply

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    The Garden Grazer - Kaitlin profile photo

    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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