2 romaine hearts, ripped into bite-sized pieces
4 large radishes, sliced thin with mandolin
1 bunch of parsley
1 bunch of fresh mint
4 mini Persian cucumbers, peeled and chopped into bite-sized pieces
1/2 red onion, sliced thin with mandolin
1 jar of pitted green olives, rinsed, drained and chopped roughly
1 can of organic garbanzo beans (chickpeas), rinsed and drained
4 scallions, thinly sliced

1 clove garlic
2 tablespoons of apple cider vinegar
1 tablespoon of fresh lemon juice
2 tablespoons of za’atar
1 cup of goat’s milk yoghurt
Sea salt/black pepper
1/4 cup of extra virgin, cold-pressed olive oil
1 teaspoon of dried mint
1/4 teaspoon of cayenne pepper

Assemble all vegetables into a large salad bowl. In small food processor or small bowl, blend all dressing ingredients, seasoning to taste. Dress salad and serve immediately.