Chickpea, cucumber & fresh herb salad

Chickpea, cucumber & fresh herb salad
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We just moved into our first office and we’re very excited! We spent all of last week renovating a 100-year-old house, so we could have a change of scenery during the workweek.

At first, we wanted to rent an office space, but we realized that we’d never find a bright space that also had a kitchen without spending an arm and a leg.

Now we’re finally settled in and very comfortable in our dream space.

This chickpea recipe is the first one I cooked in our new space and it’s a winner. 

  • ServesServes 6
  • Prep time15 min
  • Cook time-
  • Timeout-
  • FreezingFreezes well

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  • 19 oz (1 can, 540 ml) chickpeas, drained and rinsed
  • 1 cup celery, finely diced
  • 1 1/2 cup cucumber, finely diced
  • 1/2 cup red onion, finely diced
  • 1 carrot, finely diced
  • 1/2 cup flat-leaf parsley, finely chopped
  • 1/2 cup basil, finely chopped
  • 1/2 cup fresh cilantro, finely chopped (optional)
  • 1 cup feta cheese, crumbled
  • Juice of 1 lemon
  • 3 tablespoons olive oil
    Replacement options

    or vegetable oil

  • 1/2 tablespoon balsamic vinegar
  • 1 teaspoon fleur de sel (or sea salt)
  • Pepper, to taste


  1. Combine all the ingredients, mix well, and serve. 
Recipe published on August 19, 2018