The Afghan dish called shor nakhod—a toss of chickpeas and potatoes with a tangy, garlicky herbal puree—inspired this simple salad. Handfuls of fresh cilantro and mint, blitzed with garlic and vinegar, lend bright color, and a garnish of sliced red chilies brings spiciness and a stunning color contrast. Adding the herb dressing to the potful of steamed cauliflower and warmed chickpeas, then briefly cooking before allowing the mixture to cool for a few minutes, helps the ingredients absorb flavors. Serve warm or at room temperature. It’s a perfect foil for a rich main such as roasted or grilled beef, lamb, chicken, fatty fish or even a hearty curry or braise.