Start by rinsing one can of chickpeas under cold water to remove excess sodium. While they drain, dice one medium cucumber and half a small red onion into bite-sized pieces. Place the cottage cheese in a large mixing bowl and measure out the chickpeas, ensuring they’re well-drained for the best texture.

In the mixing bowl with the cottage cheese, add the drained chickpeas, diced cucumber, and red onion. Using a spatula or large spoon, gently fold these ingredients together until they're evenly mixed.

In a separate small bowl, whisk together three tablespoons of olive oil, one tablespoon of vinegar, a pinch of salt, and freshly cracked black pepper until the mixture is well combined.

Pour the prepared vinaigrette over the salad mixture in the large bowl. Gently toss everything together until the salad is thoroughly coated with the dressing.

Serve your Cottage Cheese and Chickpea Salad immediately, or for enhanced flavors, refrigerate it for about 10 minutes.