Measure out and rinse the chickpeas in a strainer, then transfer them to a large mixing bowl.
Slice the cucumber into thin rounds, revealing their crisp texture and fresh green color. Add the slices to the bowl with chickpeas.
Finely chop the preserved lemon, making sure to remove any seeds. Toss the chopped lemon into the bowl for a burst of tangy flavor.
Sprinkle the crushed dried oregano over the ingredients, releasing its fragrant aroma as it disperses.
Juice the lemon directly over the bowl using a citrus reamer or your hands, allowing the bright juice to mingle with the other ingredients.
Drizzle the olive oil over the mixture, then season with salt and freshly ground pepper to taste.
Gently toss everything together with a spoon or salad tongs, ensuring the chickpeas, cucumber, and lemon are evenly coated with the oil and seasoning.
Let the salad sit for about 5 minutes to allow the flavors to meld and the chickpeas to absorb some of the citrus and oil.
Give the salad a final gentle toss, taste and adjust salt or pepper if needed, and then it's ready to serve.
