Begin by washing and slicing the English cucumber into thin rounds, aiming for even thickness.

Thinly slice the red onion and drain the chickpeas, rinsing them under cold water.

Roughly chop the fresh herbs—mint, parsley, and dill.

In a medium bowl, combine Greek yogurt, extra virgin olive oil, and freshly squeezed lemon juice.

Add minced garlic, chopped mint, and season with salt, pepper, and Za’atar. Whisk until creamy and smooth.

In a large mixing bowl, gently add sliced cucumbers, drained chickpeas, red onion, parsley, and dill.

Pour the creamy dressing over the salad mixture and gently toss everything together.

Transfer the salad to a chilled serving bowl to maintain its freshness.