Begin by dicing approximately 4 cups of watermelon into bite-sized cubes and thinly slicing 1 large cucumber. Rinse and drain 1 can of chickpeas to remove excess sodium and prevent sogginess. If you're using fresh mint, chop about 1/4 cup into small pieces. Arrange all your ingredients on a clean cutting board for easy access.

In a medium mixing bowl, whisk together 1/4 cup of extra virgin olive oil, 2 minced garlic cloves, and 2 tablespoons of your choice of vinegar. Keep whisking until the mixture is well emulsified and creamy. Taste and adjust the seasoning with salt and pepper if desired.

In a large mixing bowl, gently toss together the diced watermelon, sliced cucumber, and rinsed chickpeas. If you're adding mint, sprinkle it in now for an extra burst of flavor. Pour the homemade dressing over this vibrant mixture, and toss until well coated.

You can serve the salad immediately for a refreshing dish, or refrigerate it for about 30 minutes to meld the flavors.