A fresh, vegan Avocado Tomato Salad with crisp cucumber and chickpeas! Only 7 ingredients and easy assembly. (Gluten-free & oil-free.)
This simple 7-ingredient salad is pure summertime goodness!
Creamy avocado, sweet tomatoes, and crunchy cucumber come together for a quick and easy dish with fresh flavors.
Customize this as you see fit however. Toss in some extra tomatoes, beans, herbs, sweet corn, or whatever sounds good.
Ingredients for Avocado Tomato Salad
For this recipe you will need:
- Grape 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 too.
- Garbanzo beans (chickpeas)
- Red onion: Or substitute green onion for milder flavor.
- Fresh cilantro
- Lime juice
Dressing: I use fresh lime juice as a dressing but it would be great with lemon juice or white wine vinegar as well.
Herbs: Change it up with your own favorite herbs like fresh basil or fresh dill as well.
Serving + 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 finish within 1-2 days.
Otherwise, you can prepare the entire salad except for avocados. Then simply add the avocado when ready to enjoy.
This is also great for picnics, meal prep, gatherings, or simply summer snacking.
Avocado Tomato Salad with Chickpeas
- 2 avocados (not too soft)
- 8 oz. grape tomatoes (or 3 romas, etc.)
- 1 small cucumber (I use English/hothouse)
- 1 cup chickpeas (cooked)
- 1/3 cup red onion, finely diced
- 1/3 cup fresh cilantro
- 2 Tbsp. lime juice (about 1 lime)
- Salt to taste
- Other possible additions: jalapeno, bell pepper, grilled corn, other herbs, etc.
- 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.)
Nutrition Per Serving (Estimate)
If you are enjoying this Avocado Tomato Chickpea Salad, 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