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Ingredients
  • Dressing
  • ¼ cup Greek yogurt
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • 2 garlic cloves, minced
  • 2 teaspoons fresh mint, chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • 2 teaspoons Za’atar (see Note)
  • Salad
  • 1 large English cucumber, thinly sliced
  • 1 (14-ounce) can chickpeas, drained and rinsed
  • ¼ red onion, thinly sliced
  • ¼ cup chopped flat-leaf parsley
  • ¼ cup chopped fresh mint leaves
  • 2 tablespoons fresh dill, chopped (or 1 teaspoon dried)
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