For the Whipped Feta & Labneh Spread:

• 1 ½ cups non-fat plain Greek yogurt (strained to make labneh)
• 3 oz reduced-fat feta cheese (crumbled)
• 2 tbsp extra virgin olive oil
• 1 clove garlic (minced)
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh dill

For the Smoky Red Pepper & Walnut Dip:

• 1 12-oz jar roasted red peppers, rinsed and drained
• ¾ cup raw walnuts
• ½ cup whole wheat panko breadcrumbs
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 clove garlic
• ½ tsp smoked paprika
• ¼ tsp ground cumin
• ¼ tsp freshly ground black pepper (or to taste)

For the Quinoa Tabbouleh:

• ½ cup dry quinoa (rinsed)
• 1 cup boiling water
• 2 bunches flat-leaf parsley (finely chopped (about 2 cups))
• 1 bunch fresh mint (finely chopped (about 1 cup))
• 2 Roma tomatoes (finely diced)
• 1 large Persian cucumber (finely diced)
• ½ small red onion (finely minced)
• 3 tbsp extra virgin olive oil
• 3 tbsp fresh lemon juice
• ¼ tsp freshly ground black pepper (or to taste)

For the Lemon-Herb Marinated Chickpeas:

• 1 15-oz can no-salt-added chickpeas, rinsed and drained
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano
• 2 tbsp chopped fresh parsley

For Board Assembly:

• 5 whole wheat pita rounds
• 1 tbsp extra virgin olive oil
• 1 tsp za’atar seasoning
• 1 pint cherry tomatoes (halved)
• 2 Persian cucumbers (sliced into rounds)
• 1 bunch radishes (trimmed and halved)
• 1 14-oz can artichoke hearts in water, drained, rinsed, and quartered
• 1 cup mixed olives (such as Kalamata and Castelvetrano, rinsed well)
• Fresh mint and parsley sprigs (for garnish)
• Lemon wedges (for serving)