Chickpea, cucumber & fresh herb salad

Ingredients

• 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