For the salad:

4-5 Persian cucumbers, sliced thin

1 container @goldentastesalads chickpeas (can used canned)

Handful each of fresh herbs chopped -

I used Dill, Chives, Parsely & Basil (use what you have)

Handful pickled onions

Handful of toasted sunflower seeds

For the creamy Zaatar Dressing:

1/2 cup Greek yogurt

Juice of 2 lemons

1 tsp. Salt

1 tsp. Black pepper

2 cloves garlic minced

2 tbsp. Maple syrup

1 heaping tbsp. Zaatar (more if you love the flavor)

1 tbsp. Oil

For the pickled onions:

1 large red onion, sliced

1 tsp. Salt

1 tbsp. Apple cider vinegar

2 tbsp. Maple syrup

Water to cover.