Start by rinsing and draining one can of chickpeas under cold water to remove excess salt. Then, chop one medium cucumber and half a red onion finely.

In a mixing bowl, combine the cottage cheese, drained chickpeas, chopped cucumber, and red onion. Fold the ingredients together gently.

In a separate small bowl, whisk together three tablespoons of olive oil, two tablespoons of vinegar, and a pinch of salt and pepper.

Pour the vinaigrette over the salad mixture and gently toss until evenly coated with the dressing.

Taste and adjust seasoning. Chill in the refrigerator for about 30 minutes if desired, then serve.