Drain the jar of chickpeas into a colander and rinse under water, then shake off any excess water, transfer the chickpeas into a large bowl and using a potato masher or large fork, mash down on the chickpeas until they're semi-mashed, meaning it's ok if you have little chunks of chickpeas in there

Once the chickpeas are mashed, add in the Greek yogurt, dijon mustard, chopped red onion, grated clove of garlic, chopped parsley and lemon juice, season with sea salt and a generous portion of black pepper, mix together until well mixed, then push down on the mixture until you end up with a creamy paste-like texture, add in more yogurt as needed

Cut the cucumber (washed & patted dry) into rounds that are 1 cm thick (3/8 inch)

Arrange the slices of cucumber in a flat layer, add spoonfuls of the chickpea salad over each slice of cucumber, top each one off with chopped chives, serve at room temperature or even chilled, enjoy!