Grate the cucumbers using the large holes of a box grater into a clean kitchen towel or several layers of paper towels

Gather the corners of the towel and squeeze firmly to remove as much liquid as possible from the cucumbers

You should have approximately ¾ cup of squeezed cucumber; transfer to a large mixing bowl

Add the Greek yogurt, lemon juice, olive oil, chopped dill, minced garlic, salt, and a few grinds of black pepper to the bowl

Stir the dressing ingredients thoroughly until well combined

Add the drained chickpeas, sliced celery, and chopped capers to the bowl

Gently fold everything together until the chickpeas are evenly coated with the dressing

Cover the bowl and refrigerate for at least 1 hour to allow the flavors to develop (though it can be served immediately if needed)

Before serving, taste and adjust seasoning with additional salt or pepper if necessary