Rinse and drain the chickpeas in a colander, letting them sit until water drains off completely.

Chop the cucumbers into bite-sized pieces and slice the red onion thinly; soak the onion in cold water if desired.

Set aside the cottage cheese to come to room temperature.

Combine olive oil and vinegar in a small bowl, whisk together, then season with salt and pepper.

In a large bowl, add chickpeas, cucumbers, onions, and gently fold in the cottage cheese.

Pour the vinaigrette over the salad and mix gently to coat all ingredients.

Serve immediately or chill for about 15 minutes for enhanced flavors.