1 cup boiled chickpeas
Grilled zucchini in olive oil
1 teaspoon Aleppo
1/2 cup greek yogurt
1tbs harissa paste
2tsp toasted cumin
2tbs preserved lemon chopped
Fresh mint chopped
Spoon the yogurt first in a bowl mixed with harissa.
Then mix the chickpeas with preserved lemon, aleppo , mint and sea salt.
Carefully put the chickpeas on top of yogurt.
Layer the grilled zucchini around chickpeas.
Sprinkle cumin, sea salt and aleppo on top.
Garnish with microgreens.