Start by washing and dicing the cucumber into bite-sized pieces. Rinse and drain the chickpeas, then place them in a large salad bowl. Crumble the feta cheese and set aside. Slice the red onion thinly, soaking the slices in ice-cold water to mellow the flavor. Squeeze the juice of the lemon to yield about 2 tablespoons.

In the same salad bowl, combine the diced cucumber, drained chickpeas, crumbled feta, and drained red onion. Gently mix the ingredients together with a large spoon.

Drizzle the olive oil and freshly squeezed lemon juice over the salad mixture. Sprinkle a pinch of salt and a dash of pepper to taste.

Gently toss the salad to ensure all ingredients are evenly coated with the dressing.

Let the salad chill in the refrigerator for 15 minutes before serving to allow flavors to meld.