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Persian Chopped Salad

Persian Chopped Salad

1. Mix vinegar, honey, Za’atar Seasoning, dill weed, salt and garlic powder in a large bowl. Gradually whisk in olive oil until completely combined. 2. Add chickpeas, vegetables and mint; toss to coat well. Cover. Refrigerate at least 30 minutes or until ready to serve. Sprinkle with feta cheese before serving.

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