4 cucumbers, quartered but not peeled
1/4 cup slivered purple onion
1/4 cup apple cider vinegar
2 pinches sugar
1 cup chickpeas (either cooked or the canned variety)
1 tbsp capers or thinly sliced black olives
1 tbsp olive oil
1/2 tsp dried oregano
Freshly ground pepper
1/4 cup arugula sprouts
Add vinegar and a pinch sugar to a small bowl and add in cucumbers and onions.
Pickle for 30 minutes.
In a medium bowl, add in cucumbers, onions, chickpeas, and capers. Whisk together olive oil, 1 tbsp of the vinegar marinade, pinch sugar, oregano, ground pepper, and salt to taste. Top salad with dressing and combine.
Let set for 30 minutes in the refrigerator. Top with arugula sprouts just before serving.