web analytics
Kalyn's Kitchen

Garbanzo, Tomato, Avocado, and Cilantro Salad with Lime and Chile Dressing

Avocado adds the perfect creamy touch to this Garbanzo, Tomato, Avocado, and Cilantro Salad with Lime and Chile Dressing, and this tasty salad is gluten-free, vegan, and South Beach Diet Phase One. If you want less carbs, just use half the amount of garbanzos and more avocado. Use Salad Recipes to find more salads like this one.

Click here to PIN Garbanzo, Tomato, Avocado, and Cilantro Salad!

Garbanzo, Tomato, Avocado, and Cilantro Salad with Lime and Chile Dressing found on KalynsKitchen.com.

I first made this recipe as Garbanzo, Tomato, and Cilantro salad in 2006, right before I went to my first-ever Blogher conference (and how little I realized at the time how attending that conference would enrich my life!)  Now I’m getting ready to go next month to what will be my eighth BlogHer sponsored event, and this recipe is ready for a little makeover.

The original version of the salad and the later version with avocado added were inspired by two blogs that are no longer posting, so I guess I am happy I’m still enjoying both my blog and this tasty salad!

And if you like cilantro, garbanzos, avocado, and tomatoes, I bet you’ll love this simple Garbanzo, Tomato, Avocado, and Cilantro Salad with Lime and Chile Dressing. This isn’t a recipe that’s super low in carbs, but if you eat dried beans it’s a wonderful treat for a summer lunch.

Garbanzo, Tomato, Avocado, and Cilantro Salad with Lime and Chile Dressing found on KalynsKitchen.com.

Rinse the chickpeas well (until no more foam appears) and then let them drain. Combine the lime juice, olive oil, ground Chipotle powder (or hot sauce), chile powder, ground cumin, onion powder, and lime zest to make the dressing. Then mix the dressing into the drained garbanzo beans, using a bowl that’s big enough to hold all the salad ingredients. Cover the beans and let them marinate in the flavorful dressing for at least one hour. If you can leave them for a few hours, even better.

Garbanzo, Tomato, Avocado, and Cilantro Salad with Lime and Chile Dressing found on KalynsKitchen.com.

When you’re ready to make the salad, if you’re using avocado dice it and toss with 2 teaspoons of lime juice. Cut up one cup of garden tomatoes, or if you’re using grape or cherry tomatoes cut them in half lengthwise. Chop up a generous bunch of cilantro (about 1 cup chopped cilantro.)  I used to be more picky about getting out the cilantro stems, but these days I like the flavor of the small thin stems, so I leave them in. Toss together the marinated garbanzos, diced tomatoes, chopped cilantro, and green onion. Then gently mix in the diced avocado and the salad is ready to serve.

Garbanzo, Tomato, Avocado, and Cilantro Salad with Lime and Chile Dressing found on KalynsKitchen.com.

More Summer Salads with Garbanzo Beans:

Chickpea (Garbanzo Bean) and Edamame Salad with Lemon and Mint from Kalyn’s Kitchen
Mediterranean Garbanzo Salad from Poor Girl Eats Well
Arugula Chickpea Salad with Feta and Balsamic-Tahini Vinaigrette from Kalyn’s Kitchen
Jicama Pepita Garbanzo Salad from Use Real Butter

Garbanzo, Tomato, Avocado, and Cilantro Salad with Lime and Chile Dressing

Avocado adds the perfect creamy touch to this Garbanzo, Tomato, Avocado, and Cilantro Salad with Lime and Chile Dressing.

Ingredients:

Ingredients:

  • 1 can garbanzo beans (chickpeas), rinsed well and drained
  • 4-5 tomatoes or 1 cup cherry or grape tomatoes, diced in 1/2 inch pieces
  • 1/2 cup green onion, sliced
  • 1 cup (1 large bunch) cilantro, washed, dried, and chopped coarsely with chef’s knife or food processor
  • 1 avocado, diced (optional, but good)

Dressing Ingredients:

  • 2 T fresh lime juice (plus 2 tsp. more for avocado, if using)
  • 2 T extra-virgin olive oil
  • 1/4 tsp. ground Chipotle chile powder (I used Penzeys, you could substitute hot sauce if you don’t have ground Chipotle.)
  • 1/2 tsp. chile powder (mild)
  • 1/2 tsp. ground cumin
  • 1/2 tsp. onion powder
  • zest from one lime
  • salt, fresh ground pepper to taste

Directions:

  1. Drain beans into colander and rinse until no foam remains.
  2. Let drain well.
  3. Zest the lime and squeeze the juice.
  4. Mix together the lime juice, olive oil, ground Penzeys Chipotle Chile Powder (or hot sauce), chile powder, ground cumin, onion powder, and lime zest to make the dressing.
  5. Put the beans and dressing into a plastic container with a snap-on lid and shake a few times to combine. (Use a bowl that’s big enough to hold all the salad ingredients.)
  6. Let beans marinate in dressing one hour or longer.
  7. If using avocado, peel and dice the avocado and toss it with 2 teaspoons of lime juice.
  8. Dice tomatoes, place in colander with a small amount of salt and let tomatoes drain 10 minutes while you dice onions and chop cilantro (You can skip that step if using cherry tomatoes or if your tomatoes aren’t that juicy.)
  9. Thinly slice the green onions and wash, dry, and chop the cilantro.
  10. Combine marinated beans with dressing, tomatoes, green onion, and cilantro and stir gently until well combined, then gently stir in the avocado (if using.)
  11. Season with salt and pepper to taste and serve.

Notes:

Recipe created by Kalyn with inspiration from a blog that no longer exists.

All images and text ©

Low-Carb Diet / Low-Glyecmic Diet / South Beach Diet Suggestions:
This Garbanzo, Tomato, Avocado, and Cilantro Salad is loaded with low-glycemic ingredients, which makes it a great choice for any phase of the South Beach Diet. Remember that beans are limited to 1/3 to 1/2 cup for phase one, so eat a small portion for that phase. Since beans, tomatoes, and avocado all have carbs, this salad is probably too high in carbs for traditional low-carb diet plans.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into this nutrition analyzer, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Pinterest image of Garbanzo, Tomato, Avocado, and Cilantro Salad with Lime and Chile Dressing

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

    31 Comments on “Garbanzo, Tomato, Avocado, and Cilantro Salad with Lime and Chile Dressing”

  1. I've been following your blog for awhile and finally made one of your recipes…this was delicious! Can't wait to make it again soon! Thank you!!!!

  2. Cameron, so glad you enjoyed it!

  3. First time visitor to your blog. I had cherry tomatoes, cilantro, and green onions left over from another recipe and just googled the ingredients. This came up and I'm in love with the salad! Such a light and breezy salad and the beans pack the protein punch I need to get through the rest of the work day. Bravo!

  4. Katrina, thanks. I liked it even more with avocado!

  5. That looks delicious!

  6. Carla, hope you enjoy it!

  7. This looks absolutely delicious! I love avocado, too. Thanks for the great idea!

  8. Paz, so glad you liked it!

  9. Made it! Loved it! Yum! Will make it AGAIN! Thanks, Kalyn! xox

  10. Mama Delicious, hope you will enjoy!

    Julie, glad you liked it. I'm scratching my head though because I can't find a paragraph here or on the printer friendly recipe where I repeated that twice? (But thanks anyway; I hate it when I make mistakes!)

    Jenny, yes I think this would be great for a potluck!

  11. This looks amazing. I'm going to have to make this asap! I can see this being a hit for a potluck as well. Thanks!

    Jenny