Cold Yogurt and Herb Soup with Chickpeas

Name: Cold Yogurt and Herb Soup with Chickpeas
Ingredients: 1 1⁄2 cups plain, full-fat yogurt (not Greek-style); 1 large egg, lightly beaten; 1⁄2 cup long-grain white rice; 1 (15-oz.) can chickpeas, drained and rinsed; 2 cups finely chopped baby spinach leaves; 3⁄4 cup finely chopped cilantro leaves, plus whole leaves, to garnish; 3⁄4 cup finely chopped mint leaves, plus whole leaves, to garnish; 3⁄4 cup finely chopped sorrel leaves or Swiss chard stems, plus whole sorrel leaves, to garnish; 1⁄2 cup finely chopped dill, plus whole leaves, to garnish; Kosher salt and freshly ground black pepper