Garbanzo Cucumber Salad

A bright, lively and very simple garbanzo cucumber salad that will make your whole body smile.

I’m not normally a fan of cucumbers but I polished off a second helping of this!

We ate it with sauteed sesame spinach and steamed rice.


  • 1 can or 1 1/2 cups of garbanzo beans / chick peas
  • 1 cucumber, diced
  • 1 lemon, squeezed
  • 1/4 tsp paprika
  • 1 sprig mint or rosemary, leaves minced
  • Salt and pepper to taste


In a medium bowl, mix the garbanzo beans and diced cucumber.

Add the lemon juice, paprika, mint/rosemary, salt and pepper. Stir to combine.

And that’s it! Serve with any side dishes, like sauteed sesame spinach and rice.


“Hope” is the thing with feathers –

That perches in the soul –

And sings the tune without the words –

And never stops –

at all –

And sweetest –

in the Gale –

is heard –

And sore must be the storm –

That could abash the little Bird

That kept so many warm –

I’ve heard it in the chillest land –

And on the strangest Sea –

Yet –

never –

in Extremity,

It asked a crumb –

of me.

– Emily Dickinson

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

2 responses to “Garbanzo Cucumber Salad”

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