In a colander set over a medium bowl toss 1 English cucumber, (swap tomatoes or mango for the cucumber) quartered lengthwise and cut crosswise into 1/4 inch pieces.
Let stand 15 minutes, tossing once or twice to encourage liquid to drain.
Toss one 15 ½ ounce can of drained chickpeas with 2 tbs cornstarch in a medium bowl. Transfer to a fine-mesh strainer and shake to remove excess cornstarch.
In a 10-inch skillet over medium-high, heat add ¼ cup neutral oil until shimmering.
Add chickpeas and cook, stirring occasionally, until golden brown and crisp, about 5 minutes.
Add 2 tsp curry powder and cook, stirring, until fragrant, 30-60 seconds.
Remove from heat, stir in ¼ tsp each of salt and pepper.
Transfer drained chickpeas to a paper towel-lined plate.
Discard liquid collected under cucumber, then wipe out bowl.
Add cucumber to bowl
Add 1 tsp lemon zest, 2 tsp lemon juice, 1 cup roughly chopped mint leaves or cilantro or a mix.
Stir in chickpeas.