This recipe appears in:One-Pot Wonders: Fresh Herbs With Corn, Asparagus, and Chickpeas
When summer hits, one of my favorite dishes is tabbouleh, its bright and fresh aroma from the various chopped herbs interspersed with airy bites of bulgur. Here, I swap the bulgur for chickpeas that are crisped in a pan with shallots, a generous hit of cumin, freshly shucked corn kernels and bite-sized asparagus. Combined with the chopped herbs and topped with sumac-filled yogurt, it makes a nutrient-packed, fresh summer dish that hits the table in less than 30 minutes.
Why this recipe works:
- Keeping the fine herb stems adds extra crunch to the salad.
- Dressing the herbs ahead of time allows the flavors to soak in.
- Sumac has a subtle citrus flavor that blends well with yogurt.
Note: I find throwing out parsley, cilantro, and dill stems wasteful (plus I love the crunch that they add), but if you want to pick the leaves off of your herbs, then by all means go ahead.
- 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
Combine the parsley, cilantro, dill, and mint in a large serving bowl and stir in 2 tablespoons olive oil and 2 tablespoons lemon juice. Season with salt and pepper and set aside.
In a 12-inch skillet, heat remaining 2 tablespoons oil over medium-high heat until shimmering. Add shallots and a pinch of salt, cooking until softened, about 2 minutes. Add cumin and cayenne, stirring, until fragrant, about 30 seconds longer. Add corn, asparagus, and chickpeas and season with salt and pepper. Continue to cook, stirring occasionally, until vegetables are tender, about 7 minutes. Remove from heat and allow to cool slightly.
Stir together yogurt and sumac in a small bowl. In a serving bowl, combine cooked vegetables and chickpeas with herbs. Season with salt and pepper and add more lemon juice, if necessary. Serve with yogurt alongside.