Serves 2-3

Ingredients:

1 jar chickpeas

Aleppo pepper

Paprika

4 Mini Persian cucumbers, sliced into rounds

1/4 red onion, thinly sliced

1 cup cherry tomatoes, quartered

1/2 cup Kalamata olives

Dill

Parsley

1 small head cauliflower

2 slices Naan

Zest and juice of one large lemon

1 shallot minced (about two tablespoons)

1 tablespoon white wine vinegar

1/4 cup extra virgin olive oil

3/4 cup - 1 cup whole milk plain yogurt

Salt

Pepper

Method:

For the dressing:

Mince shallot and put in bowl. Cover shallot with lemon zest, juice and white wine vin. Let sit for about 15 minutes. This will make the onions less intense. Add olive oil and 3/4 cup of the greek yogurt, adding more yogurt depending if you want your dressing on the creamier side. Season with salt and pepper. Chop 1 tablespoon of the dill and 1 tablespoon of the parsley and mix into dressing. Set aside.

For the cauliflower:

Preheat oven to 400 degrees. Chop cauliflower into bite sized florets. Toss with olive oil, salt and pepper. Spread on a baking sheet taking care not to overcrowd the sheet tray. Bake for about 30 minutes or until nicely brown and caramelized. Mix them around once or twice through baking so they will brown evenly.

For the chickpeas:

Drain the chickpeas. Heat a cast iron skillet or sauté pan over medium heat. Add a bit of olive oil and chickpeas. Add a dash of paprika, Aleppo pepper, and salt. Cook until soft and a deep golden color, about 8 minutes.

For the salad:

Prepare the rest of the salad ingredients. In a shallow bowl separately arrange cucumbers, chickpeas, cauliflower, olives, tomatoes, red onion, a handful of dill and handful of parsley (I like to leave the herbs whole, treating them like salad greens). Drizzle on some of the yogurt dressing and serve with warm naan.