Begin by washing and drying the cucumbers thoroughly. Slice them into ¼ inch rounds using a knife or mandoline for even texture.

In the bowl with the cucumbers, add your ranch dressing, enough to coat the slices without overwhelming them. Toss in shredded cheddar cheese and crispy bacon (or chickpeas for vegetarian);

Gently toss the mixture together using salad tongs or your hands for even coating.

Transfer the salad into a serving dish, and optionally add extra cheese or herbs on top.

Cover and chill in the refrigerator for at least 30 minutes to meld the flavors.

After chilling, give the salad one final toss and serve cold.