4 persian cucumbers cut into bite sized pieces
1 yellow bell pepper, cut into bite sized pieces
1 bunch radishes, trimmed and cut into bite sized pieces
1 small purple onion, diced
1 can garbanzo beans, rinsed and drained
2 ounces fresh dill, finely chopped
1 cup packed fresh mint, finely chopped
1 cup finely chopped flat leaf parsley
Za’atar Viniagrette
1 clove garlic, minced
¼ cup olive oil
4 tablespoons red wine vinegar
2 teaspoons za’atar
kosher salt
4 persian cucumbers cut into bite sized pieces
1 yellow bell pepper, cut into bite sized pieces
1 bunch radishes, trimmed and cut into bite sized pieces
1 small purple onion, diced
1 can garbanzo beans, rinsed and drained
2 ounces fresh dill, finely chopped
1 cup packed fresh mint, finely chopped
1 cup finely chopped flat leaf parsley
Za’atar Viniagrette
1 clove garlic, minced
¼ cup olive oil
4 tablespoons red wine vinegar
2 teaspoons za’atar
kosher salt