Slice the cucumbers: Cut the cucumbers into thin rounds or half-moons. If using English cucumbers, you can keep the skin on. If using standard cucumbers, peel and scoop out seeds for less wateriness.

Salt and drain (quick optional step): Toss the cucumbers with a pinch of salt and let them sit in a colander for 10–15 minutes. This pulls out extra moisture and keeps the salad crisp. Pat dry with a towel.

Prep the onion: Thinly slice the red onion. If you want a milder bite, soak the slices in cold water for 5 minutes, then drain.

Make the dressing: In a large bowl, whisk together Greek yogurt, cottage cheese, lemon juice, olive oil, Dijon, garlic, honey (if using), salt, and pepper. Whisk until creamy. The cottage cheese should break down slightly; small curds are fine.

Add the herbs: Stir in dill and chives. Taste and adjust salt, pepper, or lemon juice as needed.

Combine: Add cucumbers and red onion to the bowl. Toss gently until coated. If using chickpeas or grilled chicken, fold them in now.

Chill briefly: Let the salad sit for 10 minutes in the fridge. Flavors will meld and the dressing will slightly thicken.

Finish and serve: Give it a final toss. Add a drizzle of olive oil and a crack of pepper on top. Serve cold.