Kalyn's Kitchen

Chickpea and Tomato Salad

Avocado adds the perfect creamy touch to this Chickpea and Tomato Salad and there’s a tasty lime and chile dressing and chopped cilantro! You can use a bit more thinly sliced green onion to replace the cilantro if you’re not a cilantro fan. 

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Garbanzo, Tomato, and Avocado Salad photo of finished salad in serving bowl

I first made this Chickpea and Tomato Salad in 2006, and 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 garbanzos, tomatoes, and avocado, I bet you’ll love this simple salad that has a delicious lime and chile dressing. I thought this was a wonderful treat for a summer lunch.

What ingredients do you need for this salad?

What if you don’t like cilantro?

You can skip the chopped cilantro and add some thinly sliced green onions if you’re not a cilantro fan like I am, but of course I loved the addition of chopped cilantro.

Garbanzo, Tomato, and Avocado Salad process shots collage

How to Make Chickpea and Tomato Salad:

(Scroll down for complete recipe with nutritional information.)

  1. Rinse the chickpeas well (until no more foam appears) and then let them drain.
  2. Combine the lime juice, olive oil, ground Chipotle chile pepper (affiliate link) (or hot sauce), chili powder, ground cumin, onion powder, and lime zest to make the dressing.
  3. 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 30 minutes. If you can leave them a bit longer, even better.
  4. When you’re ready to make the salad, dice avocado and toss with 2 teaspoons of lime juice.
  5. Cut up one cup of garden tomatoes, or if you’re using grape or cherry tomatoes cut them in half lengthwise.
  6. Chop up a generous bunch of cilantro (about 1 cup chopped cilantro) or use a bit more thinly sliced green onion if you’re not a cilantro fan.
  7. Toss together the marinated garbanzos, diced tomatoes, chopped cilantro, and green onion.
  8. Then gently mix in the diced avocado and the salad is ready to serve. YUM!

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

More Summer Salads with Garbanzo Beans:

Chickpea and Edamame Salad with Lemon and Mint 
Cucumber, Tomato, and Garbanzo Salad with Feta
Arugula Chickpea Salad 

Garbanzo, Tomato, and Avocado Salad photo of finished salad in serving bowl

Chickpea and Tomato Salad

Yield 4 servings
Prep Time 50 minutes
Total Time 50 minutes

People who like garbanzo beans will love this simple Chickpea and Tomato Salad with avocado, lime and chile dressing, and chopped cilantro!



  • one 15 oz. can chickpeas (garbanzo beans)
  • 1 cup diced tomatoes
  • 1/2 cup green onion, sliced
  • 1 cup chopped cilantro
  • 1 avocado, diced

Dressing Ingredients:

  • 2 T + 2 tsp. fresh lime juice (see notes)
  • 2 T extra-virgin olive oil
  • 1/4 tsp. ground Chipotle chile pepper (see notes)
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. onion powder
  • zest from one lime
  • salt, fresh ground pepper to taste


  1. Drain beans into colander and rinse until no foam remains. Let beans drain well while you make the dressing.
  2. Zest the lime and squeeze the juice.
  3. Mix together the lime juice, olive oil, ground ground Chipotle chile pepper (affiliate link) or hot sauce, chili powder, ground cumin, onion powder, and lime zest to make the dressing.
  4. 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.) Let beans marinate in dressing 30 minutes or longer.
  5. Peel and dice the avocado and toss it with 2 teaspoons of lime juice.
  6. 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.)
  7. Thinly slice the green onions and wash, dry, and chop the cilantro.
  8. Combine marinated beans with dressing, tomatoes, green onion, and cilantro and stir gently until well combined, then gently stir in the avocado (if using.)
  9. Season with salt and pepper to taste and serve.


I used my fresh-frozen lime juice for part of the lime juice. You could substitute hot sauce if you don’t have ground Chipotle chile pepper (affiliate link).

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

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 314Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 494mgCarbohydrates: 35gFiber: 13gSugar: 7gProtein: 10g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Chickpea and Tomato Salad is loaded with low-glycemic ingredients, which makes it a great choice for any phase of the original 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 Salad Recipes to find more salads like this one. Use the Diet Type Index 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.

Historical Notes for this Recipe
This recipe was first posted in 2006, adapted from a blog that no longer exists. It was improved in 2011 with new photos and the addition of avocado, and the recipe was updated and improved with more information in 2021.

Pinterest image of Chickpea and Tomato Salad

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    31 Comments on “Chickpea and Tomato Salad”

  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!