Rinse the canned chickpeas under cold water and drain them thoroughly until dry.

In a large mixing bowl, combine the chickpeas, diced cucumber, halved cherry tomatoes, and finely diced red onion.

In a small separate bowl, whisk together the extra virgin olive oil, lemon juice, salt, and black pepper to emulsify the dressing.

Pour the dressing over the chickpea and vegetable mixture and toss until evenly coated.

Gently fold the cottage cheese into the mixture, taking care not to over-mix to preserve the curd structure.

Garnish with fresh chopped parsley and serve chilled.