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

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


  • Cusine


1 can garbanzo beans , 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 cilantro, washed, dried, and chopped coarsely with chef’s knife or food processor

1 avocado, diced

2 T fresh lime juice

2 T extra-virgin olive oil

1/4 tsp. ground Chipotle chile powder

1/2 tsp. chile powder

1/2 tsp. ground cumin

1/2 tsp. onion powder

zest from one lime

salt, fresh ground pepper to taste


Drain beans into colander and rinse until no foam remains.Let drain well.Zest the lime and squeeze the juice.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.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 one hour or longer.If using avocado, peel and dice the avocado and toss it with 2 teaspoons of lime juice.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.)Thinly slice the green onions and wash, dry, and chop the cilantro.Combine marinated beans with dressing, tomatoes, green onion, and cilantro and stir gently until well combined, then gently stir in the avocado (if using.)Season with salt and pepper to taste and serve.