INGREDIENTS

For yogurt dressing

1 cup yogurt

5 tbsp. unfiltered sunflower oil

2 garlic cloves, minced

2 tbsp. fresh lemon juice

1 tbsp. red wine vinegar

1 tbsp. honey

2 tsp. salt

Ground pepper, to taste

For salad

2 cucumbers, thinly sliced

1 cauliflower, cut into florets

1 bunch green onions, cut into 1/4-inch rounds

1 cup chickpeas

8 oz button mushrooms, stems trimmed and quartered

1 bunch radishes, trimmed and thinly sliced

1/4 cup sunflower seeds, lightly toasted

Fresh dill, chopped

Flat parsley, chopped

Tarragon, chopped

PREPARATION

1. In a large bowl, whisk together all ingredients for the yogurt dressing. Then add salt and pepper, to taste.
2. Mix all the salad ingredients in a bowl and let stand for 15 minutes. Then toss all of the ingredients with the dressing until the vegetables begin to give off some of their liquid. The salad should be slightly soupy.
3.  Transfer to a serving platter, garnish with paprika, and serve.