In a small bowl, whisk together ¼ cup of extra virgin olive oil, the juice of one freshly squeezed lemon, 2 tablespoons of fresh dill, 1 minced garlic clove, and salt and pepper to taste. Blend these ingredients until thoroughly combined.

Set the vinaigrette aside to marinate for about 5 minutes.

In a large mixing bowl, add the rinsed and drained chickpeas, the diced English cucumber, halved cherry tomatoes, and thinly sliced red onion.

Pour the prepared vinaigrette over the salad mixture and gently toss everything together to ensure all ingredients are coated.

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