Drain and rinse chickpeas under cold water for about 30 seconds. Chop cucumber into bite-sized pieces and thinly slice red onion.

In a large mixing bowl, add cottage cheese, chickpeas, cucumbers, and red onion. Fold together gently.

In a small bowl, whisk together olive oil, vinegar, salt, and pepper until emulsified.

Drizzle vinaigrette over the salad mixture and toss gently until evenly coated.

Serve immediately or chill in the refrigerator for 30 minutes before serving.