It’s really important to draw most of the juice out of the cucumbers, otherwise the end result will be swimming in cucumber juice. Once the cukes are grated, collect them in a paper towel or cheese cloth and use your hands to squeeze out as much juice as you can. Set cucumbers aside in a strainer to let any remaining liquid drain.
Combine the yogurt and chopped mint and season well with salt and pepper. Stir it all together.
Starting with the raisins, followed by chickpeas, cucumbers, and yogurt, layer each of the ingredients, divided between jars.
Top with chopped walnuts and a few mint leaves.
Alternatively, if you’re not into the layering thing, you can just mix it all together and store accordingly.