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Cut the cucumbers in half lengthwise and scoop out the centers with the seeds, leaving all the cucumber flesh.
Slice each half into bite-sized pieces.
Lightly salt (1 teaspoon should be plenty), toss, and leave them to drain in a sieve for at least 20 minutes, up to an hour.
In a bowl, toss the chickpeas with the vinaigrette and check for seasoning.
Place the salted cucumber pieces in a salad bowl in a ring and add the dressed chickpeas to the center.
Add freshly ground pepper to taste.
Mix at the table.