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5 from 3 votes

Avocado Tomato Salad

Fresh Avocado Salad with juicy tomatoes, crisp cucumber, and a garbanzo bean boost! Only 7 ingredients and easy assembly.
Author: Kaitlin - The Garden Grazer
Prep Time15 minutes
Resting Time20 minutes
Total Time15 minutes
Course: Salad
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings: 5 side servings


  • 2 avocados (not too soft)
  • 8 oz. grape tomatoes (or 3 romas, etc.)
  • 1/2 large hothouse cucumber
  • 1 cup garbanzo beans
  • 1/3 cup red onion
  • 1/3 cup cilantro
  • 1 lime, juiced (more/less to taste)
  • Salt to taste
  • Other ideas: jalapeno, bell pepper, grilled corn, different 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 20 minutes so the flavors blend a bit before eating. You can also cover and refrigerate until ready to eat! (Best served the same day otherwise the avocados get a little creamy/mushy. We usually finish within 1-2 days.)


Works best with avocados that aren’t overly ripe so they don’t get too mushy.
If you’re not a fan of raw onion, leave it out or sub with milder green onions!
Limes come in different sizes (and juiciness!) Cater the amount of juice to your liking. OR, swap out the lime juice with lemon juice, white wine vinegar, etc.
If you’re not a fan of cilantro, try parsley, dill, etc.


Calories: 178kcal | Carbohydrates: 16g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Potassium: 618mg | Fiber: 8g | Sugar: 2g | Vitamin A: 600IU | Vitamin C: 20mg | Calcium: 37mg | Iron: 1.1mg