In a small bowl combine yogurt, 2 tablespoons lemon juice, zest from one lemon and a pinch of salt and pepper. Set aside.
Heat olive oil in a saucepan over medium heat, add garlic and cook for one minute until fragrant. Add chickpeas and asparagus and cook, stirring occasionally, until asparagus is just cooked through. Stir in remaining lemon juice, zest, red pepper flakes and fresh herbs.
Spread a dollop of yogurt onto a piece of toasted bread. Top with a heaping spoonful of chickpea mixture. Finish with a pinch of salt and pepper.
Chickpea mixture is great served hot or cold.