Wash and thinly slice the cucumbers into rounds or half-moons.

In a small mixing bowl, whisk together the Greek yogurt, lemon juice, minced garlic, and chopped dill until smooth.

In a large salad bowl, combine the sliced cucumbers, rinsed chickpeas, and minced red onion.

Pour the yogurt dressing over the cucumber mixture.

Gently toss the ingredients until thoroughly coated.

Season with salt and black pepper to taste.

Serve immediately or refrigerate for 30 minutes to allow flavors to meld.