Prepare all vegetables: Dice cucumbers into ½-inch pieces (no need to peel if using English cucumbers). Finely chop red onion, parsley, and dill. Drain and rinse the canned chickpeas thoroughly in a colander.

Make the dressing: In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper until well combined.

Combine ingredients: In a large mixing bowl, add diced cucumbers, chickpeas, red onion, parsley, and dill. Pour the dressing over the top.

Mix gently: Using a large spoon or spatula, gently toss everything together until all ingredients are evenly coated with the dressing.

Rest before serving: Let the salad sit at room temperature for 10 minutes to allow flavors to meld. Taste and adjust seasoning with additional salt or lemon juice if needed.

Serve: Transfer to a serving bowl or divide among plates. Enjoy immediately or refrigerate for later use.