This light dish packs a lot of fresh flavours and works equally well for lunch or for dinner. The recipe, my own, came together rather haphazardly as I sought to use up a eclectic assortment of ingredients in our kitchen, like perfectly ripened tomatoes and avocado.
Soak 1 cup white kidney beans in water overnight. Drain and place in blender. Add 2T lemon juice, 1 clove garlic, and plenty of salt and pepper. Blend until coarsely mixed. With the motor running on low, slowly pour in 3T olive oil. Add more olive oil and/or lemon juice as needed until the texture resembles a slightly textured bean dip.
Spread some of the bean mixture over a large piece of naan bread and bake at 375 for about 10 minutes. Remove from oven, then top with shredded rotisserie chicken, chopped heirloom tomatoes, sliced avocado, plenty of cilantro and a scoop of Greek yogurt. Sprinkle with paprika, ground cumin and extra lemon juice before serving.