Asparagus Fresh Herb Salad

Ingredients

• 1 bunch fresh parsley, rinsed & chopped
• 1 bunch fresh cilantro, rinsed & chopped
• 1 1/2 cups fresh dill, rinsed & chopped
• 1 1/2 cups fresh mint, rinsed & chopped
• 4 tbsp. extra-virgin olive oil, divided
• 4 tbsp. fresh lemon juice from 2 lemons, divided
• Kosher salt and freshly ground black pepper
• 1 shallot, thinly sliced
• 1 tbsp. ground cumin
• 1 tsp. cayenne
• 1 1/3 cup fresh corn kernels or canned corn
• 1 bunch asparagus, rinsed, woody ends cut off & cut into 2-inch pieces (about 2 cups)
• 1-15 oz. can chickpeas, drained & rinsed
• 1-6 oz. container Greek yogurt
• 1 tbsp. lemon juice, fresh

Instructions

1. In a large bowl, combine parsley, cilantro, dill, and mint. Mix with 2 tablespoons olive oil and 2 tablespoons lemon juice. Season with salt and pepper and set aside.
2. Add remaining oil to a skillet and heat over medium heat. Add shallots and a pinch of salt, cook until softened, about two minutes. Add cumin and cayenne, stir and cook an additional 30 seconds.
3. Add corn, asparagus and chickpeas. Cook, stirring occasionally until veggies are tender, around 7 minutes. Remove from heat and let cool slightly.
4. In a small bowl, mix yogurt and lemon juice.
5. Add cooked vegetables to the mixed herbs and toss. Season with salt, pepper or lemon juice if desired. Serve yogurt on the side.

Nutrition per serving: 189 calories, 23 g carbohydrates, 9 g fat, 6 g fiber, 9 g protein, 113 mg sodium, 6 g sugar.

Recipe from: seriouseats.com