2 cucumbers (, grated using a box grater, excess water squeezed out very well (3/4 cup once squeezed))

1 1/4 cups Greek yogurt ((or thick plain yogurt))

1 tbsp lemon juice

2 1/2 tbsp extra virgin olive oil (, plus extra for drizzling)

1/4 cup roughly chopped fresh dill (, plus extra for sprinkling, or half the quantity chopped fresh mint (Note 1))

1 large garlic clove (, crushed using garlic press, finely grate or very finely minced using a knife)

1/2 tsp cooking salt / kosher salt

2 x 400g / 14 oz cans chickpeas (, well drained (Note 2 for dried))

3/4 cup finely sliced celery ((1 - 2 stems))

2 tbsp chopped capers ((sub cornichons or dill pickles))