Chop the cucumber and cranberries

• Finely chop the cucumber into very small pieces.
• Chop the dried cranberries so they are smaller.

Combine the salad

• Put the drained chickpeas in a bowl with the cucumber and cranberries.
• Add the dill pickle seasoning, olive oil, lemon juice and salt.
• Toss everything together until evenly coated.

Rest and serve

• Let the salad sit for a few minutes so the flavors come together, then serve.