Begin by measuring and carefully chopping 1 cup of fresh cucumbers and finely dicing half a red onion. If using canned chickpeas, open the can, drain, and rinse the chickpeas under cold water until the water runs clear.

In a large mixing bowl, combine the prepared cottage cheese, drained chickpeas, cucumbers, and red onions. Use a spatula or large spoon to gently fold the ingredients together.

Drizzle about 2 tablespoons of your preferred vinaigrette over the salad mixture. Gently toss the salad again, ensuring the dressing coats all the ingredients.

Serve the salad immediately or let it sit in the refrigerator for up to 30 minutes to chill and deepen flavors.