Wash the cucumbers thoroughly under cold water, cut them in half lengthwise, then dice them into bite-sized pieces. Place the diced cucumbers into a large mixing bowl.

Open a can of chickpeas, drain, and rinse them under cold water. Add chickpeas to the bowl with the cucumbers. Chop half a red onion finely and add it alongside chopped herbs.

Crumble feta cheese over the salad mixture. Mince one clove of garlic and sprinkle it in.

In a small bowl, whisk together olive oil, red wine vinegar, and lemon juice. Season with salt and black pepper to taste.

Pour the dressing over the salad ingredients. Gently toss everything together until well-coated.

Taste the salad and adjust seasoning if necessary.

Serve immediately or chill in the refrigerator for at least 30 minutes before serving.