Fresh Herbs With Corn Asparagus and Chickpeas Recipe

Ingredients

• 1 bunch fresh parsley, thick stems discarded and roughly chopped
• 1 bunch fresh cilantro, thick stems discarded and roughly chopped
• 1 1/2 cups fresh dill, thick stems discarded and roughly chopped
• 1 1/2 cups fresh mint, thick stems discarded and roughly chopped
• 4 tablespoons extra-virgin olive oil, divided
• 4 tablespoons fresh lemon juice from 2 lemons, plus more as needed, divided
• Kosher salt and freshly ground black pepper
• 1 shallot, thinly sliced
• 1 tablespoon ground cumin
• 1 teaspoon cayenne
• 2 ears of corn, kernels sliced off (about 1 1/3 cups)
• 1 bunch asparagus, woody ends discarded and cut into 2-inch pieces (about 2 cups)
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 (7-ounce) container Greek yogurt, preferably 2%
• 1 tablespoon sumac

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