Drain and rinse both cans of chickpeas in a colander, then spread them on a clean kitchen towel or several layers of paper towels. Pat them as dry as you can get them. Dry chickpeas absorb brine instead of diluting it, so do not skip this step.

Slice the cucumbers lengthwise and then cut them into half-moon rounds about 1/4-inch thick. Thinly slice the red onion. Set both aside in a large mixing bowl with the dried chickpeas.

In a small bowl or measuring cup, whisk together the red wine vinegar, water, sugar, salt, smoked paprika, and black pepper until the sugar and salt dissolve completely, about 1 minute.

Pour the brine over the cucumber, chickpea, and onion mixture. Add the minced garlic and toss everything together so the brine coats all the vegetables and chickpeas evenly.

Drizzle the olive oil over the top and toss again. Taste a chickpea and a cucumber slice. Adjust salt or vinegar as needed.

Transfer to an airtight container or large jar. Refrigerate for at least 1 hour, though 2 to 4 hours is even better. The chickpeas will turn a warm reddish color from the paprika and vinegar.

Before serving, stir the salad gently and fold in the chopped parsley. Serve cold or at room temperature alongside grilled chicken, lamb, or tucked into pita bread.