Drain and rinse the chickpeas. Place them in a colander and rinse under cold water until clean. Let them drain well to avoid adding excess moisture to the salad.

Chop the cucumber. Dice into small bite-sized pieces. If using a thicker-skinned cucumber, consider peeling it for a softer texture. For thinner-skinned varieties, keep the peel on for added crunch and nutrients.

Slice the red onion. Cut into very thin slices for a mild bite. If you prefer a less sharp flavor, soak the onion in cold water for 5–10 minutes before adding.

Combine the ingredients. In a large mixing bowl, add the chickpeas, cucumber, and red onion.

Make the dressing. In a small bowl or measuring cup, whisk together the olive oil, lemon juice (or vinegar), salt, and pepper.

Toss the salad. Pour the dressing over the chickpea mixture and gently toss until everything is well coated.

Add the herbs. Sprinkle in your chopped parsley or dill and give one final gentle mix.

Taste and adjust. Add more salt, pepper, or lemon juice to suit your flavor preferences.

Chill or serve. Serve immediately or refrigerate for up to 2–3 days. The flavors improve over time, making it a perfect make-ahead option.