1: Thoroughly drain 250 g tinned (canned) chickpeas.
2: Dry on a cloth.
3: Prepare 250 g cauliflower and slice thinly (if you have one, a mandolin is ideal for this).
4: Put the chickpeas and cauliflower in a salad bowl. Add 1 shallot finely chopped and a little chopped parsley.
5: Prepare the dressing by mixing 150 g Greek yoghurt, 1 tablespoon tahini (sesame paste) and 2 tablespoons lemon juice. Salt and pepper then checking the seasoning.
6: Pour the dressing into the bowl and mix everything together. Your salad is ready.
Remarks
If you don't have any lemon juice handy, use a tablespoonful of vinegar instead. The quantity of tahini can be adapted, either a little more or less, to suit your taste. For a more authentic Lebanese touch, add a little mint in with the chopped parsley.