Wash the English cucumbers under cold water, slice them in half lengthwise, and cut them into bite-sized pieces. Place in a large mixing bowl.

Open the can of chickpeas, rinse under cold water, and drain well. Add to the bowl with cucumbers.

Chop half a red onion and two garlic cloves, then sprinkle into the bowl along with crumbled feta cheese.

Chop a handful of fresh herbs like parsley or dill and add them to the bowl. Toss gently to combine.

In a small bowl, whisk together the olive oil, red wine vinegar, and lemon juice until well combined. Pour over the salad mixture and toss to coat.

Season with salt and freshly cracked black pepper, adjusting to taste. Mix gently to combine all ingredients.

Serve immediately or refrigerate for at least 30 minutes to enhance flavors.