In a small bowl, whisk together the lemon juice, olive oil, dill, salt, and pepper until well combined. Allow to rest for 5 minutes.

Rinse the chickpeas in a colander under cold water and pat dry gently.

Dice the cucumber, halve the cherry tomatoes, and slice the red onion.

In a large mixing bowl, combine the chickpeas, cucumber, tomatoes, and onion.

Pour the vinaigrette over the salad mixture and toss gently.

Serve immediately or chill in the refrigerator for 15–30 minutes.