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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.
AuthorKaitlin - The Garden Grazer
Prep Time:15 mins
Resting Time:15 mins
Total Time:30 mins
CourseSalad
CuisineGluten-Free, Oil-Free, Vegan
Servings5 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)

Calories: 204 kcal | Carbohydrates: 20 g | Protein: 5 g | Fat: 13 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 8 g | Potassium: 703 mg | Fiber: 9 g | Sugar: 5 g | Vitamin A: 622 IU | Vitamin C: 19 mg | Calcium: 43 mg | Iron: 2 mg