Name: Greek Mezze Salad
Prep time: 35 min
Total time: 35 min
Ingredients: 2 cans (each 13.5 ounces) chickpeas, rinsed and patted dry; 1/2 cup extra-virgin olive oil, plus more for serving; 1 tablespoon za'atar, plus more for serving; Kosher salt and freshly ground pepper; 2 pitas (each 6 inches), cut into 1-inch wedges (about 2 cups); 1 cup full-fat Greek yogurt; 1 teaspoon grated lemon zest, plus 2 tablespoons fresh juice; 1 bunch radishes, cut into 1/4-inch wedges (2 cups); 4 mini cucumbers, halved and cut into 1/4-inch slices (3 cups); 2 cans (each 7 ounces) stuffed grape leaves, drained and halved; Fresh mint leaves, for serving

Meanwhile, stir together yogurt and zest; season with salt and pepper. In a bowl, toss together radishes, cucumbers, lemon juice, and remaining 2 tablespoons oil. Season with kosher salt and pepper. Just before serving, dollop plates with yogurt mixture; top each with cucumber salad, chickpea mixture, and 2 grapeleaves. Garnish with mint, more za'atar, and drizzles of oil; serve.

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Greek Mezze Salad

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