Fresh Herbs With Corn, Asparagus, and Chickpeas Recipe

Fresh Herbs With Corn, Asparagus, and Chickpeas Recipe
15 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
Nutrition
403
20% daily value
4 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

32% 21

Saturated

20% 4

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 3

Carbs

15% 45

Carbs (net)

- 32

Fiber

54% 13

Sugars

- 10

Sugars, added

- 0

Protein

33% 16

Cholesterol

2% 7

Sodium

37% 876

Calcium

23% 226

Magnesium

22% 93

Potassium

17% 795

Iron

53% 9

Zinc

18% 2

Phosphorus

30% 207

Vitamin A

27% 244

Vitamin C

48% 44

Thiamin (B1)

18% 0

Riboflavin (B2)

19% 0

Niacin (B3)

14% 2

Vitamin B6

33% 0

Folate equivalent (total)

43% 173

Folate (food)

- 173

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

26% 4

Vitamin K

263% 316

Sugar alcohols

- 0

Water

- 225
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