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4.79 from 14 votes

Avocado Cucumber Tomato Salad

This recipe is super simple. It’s full of fresh veggies, summer tomatoes, chickpeas, feta and spices. No cooking required: just chop your veggies, toss and serve.
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: American
Servings: 8 servings
Calories: 135kcal
Author: Anjali Shah


For the Salad

  • 10.5 oz container red cherry tomatoes quartered
  • 10.5 oz container yellow cherry tomatoes quartered
  • 15 oz can chickpeas drained, rinsed
  • 1 ½ English cucumbers peeled, halved lengthwise, sliced
  • 1 Hass avocado peeled, cored, diced (ripe but semi-firm)
  • 3 ounces feta cheese crumbled

For the Dressing


  • Toss all of the salad ingredients together in a large bowl.
  • Whisk the dressing ingredients together.
  • Add the dressing to the salad and toss until combined.


Top tips for making Avocado Cucumber Tomato Salad
  • To let the flavors fully sing, leave the salad to marinate in the dressing for at least two hours.
  • You can mix up the fresh herbs in the salad dressing - I chose basil and oregano but you can try parsley, dill, or even marjoram! 
  • Cut all of your veggies to be about the same size as the chickpeas so each bite feels consistent.
  • If you don't have feta, you can use goat cheese or even small chunks of brie would work well.
  • If you want to make this vegan friendly, just omit the cheese!
  • Keep the salad in the fridge in an airtight container, it will keep for up to 3 days, but is freshest 24 hours after making it. 


Calories: 135kcal | Carbohydrates: 16.1g | Protein: 5.1g | Fat: 6.1g | Saturated Fat: 2.1g | Sodium: 255mg | Fiber: 4.3g | Sugar: 2.5g