I learned this recipe from my friend Abby many years ago in London. Over time, I determined that cutting the cucumber and carrot into ½ inch dice, mimicking the size of the chickpeas, works best for flavor.
Drain three 14.5 oz canned chickpeas (for a total of 43.5 oz) and place in a large mixing bowl. Trim and cut 5 Persian cucumbers into ½ inch dice (see Note below) and add to the mixing bowl. Trim and peel 2 large or 3 medium carrots, cut into ½ inch dice, and place in mixing bowl. To season, add an approx. 2:1 ratio of olive oil to vinegar; I use about ¼ cup (4 Tbsp) olive oil and 2 Tbsp (possibly up to 3 Tbsp) white vinegar. Lightly season with salt, black pepper, and garlic powder (which I find is better for this preparation than freshly minced garlic). Mix well and marinate in refrigerator for at least 1 hour before serving. (May 2014)
Note: For the cucumbers, I slice each lengthwise in half, then cut each half into ½ inch lengthwise slices. From there, I cut those ½ inch logs crosswise into ½ inch dice. I follow a similar process for the carrots except that due to the length of the carrot, I often cut the carrot into 4-inch chunks before halving them.
Cooking Adventures 