1-Preparing the Yogurt Sauce: First, mix 1 cup Greek yogurt with 1 or 2 small coarsely grated cucumbers, 1 minced garlic clove, 1.5 tablespoons fresh lemon juice, and kosher salt to taste in a bowl. Spread this creamy mixture on a large platter as the base for your salad.

2-Assembling the Salad: 1. Slice 3 to 4 large beefsteak or heirloom tomatoes and arrange them over the yogurt sauce on the platter.
2. Season the tomatoes with 1 teaspoon sumac, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1/2 teaspoon red pepper flakes, flaky sea salt, and freshly ground black pepper to taste.
3. In a separate bowl, toss 1 cup halved cherry tomatoes, 1/2 thinly sliced red onion, and 1 cup cooked chickpeas with salt, pepper, 2 tablespoons olive oil, and 2 tablespoons vinegar.
4. Add 1 handful of arugula to the bowl and mix everything gently.
5. Spread this mixture over the seasoned tomatoes on the platter.