Ingredients

• 1 cup strained or Greek yogurt
• 5 tablespoons unfiltered sunflower oil
• 2 garlic cloves, minced
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon red wine vinegar
• 1 tablespoon honey
• 1 1/2 teaspoons fine grain sea salt
• freshly ground pepper, to taste
• 2 medium, Persian or Japanese cucumbers, seeded, cut into 1/2-inch dice
• one 12-ounce head of cauliflower, trimmed into tiny florets
• 1 bunch green onions, cut into 1/4-inch rounds
• 1 cup cooked chickpeas
• 8 ounces button mushrooms, quartered
• 1 bunch radishes, trimmed and thinly sliced
• 1 or 2 green serrano chiles, stemmed and thinly sliced
• 1/4 cup sunflower seeds, lightly toasted
• leaves from 1/2 bunch each fresh dill, flat-leaf parsley, and tarragon, chopped
• sweet paprika, to serve

Directions

1. To make the yogurt dressing: In a large bowl, whisk together the yogurt, sunflower oil, garlic, lemon juice, vinegar, honey, salt, and pepper to taste. The dressing can be made up to a week in advance and stored in an air-tight container.
2. Add the cucumbers to the bowl with the dressing along with the cauliflower, green onion, chickpeas, mushrooms, radishes, chiles, sunflower seeds, dill, parsley, and tarragon and let stand for 15 minutes. Toss all of the ingredients with the dressing and let stand until the vegetables begin to give off some liquid and the cauliflower begins to take on a silky texture, about 15 minutes longer. The salad should be slightly soupy.
3. Transfer the salad to a serving platter, finish with the paprika, and serve. Leftover salad will keep in an airtight container in the refrigerator for up to 2 days.