Name: Corn & Chickpea Bowl With Miso-Jalapeño Tahini
Yield: 4 servings
Ingredients: 1 ¾-inch piece ginger, peeled, finely grated; 2 small jalapeños, seeded, chopped; 2 small garlic cloves, finely grated; 1 cup (packed) cilantro leaves with tender stems; ⅓ cup fresh lime juice; ⅓ cup tahini; 1½ tablespoons miso; Kosher salt; 3 tablespoons olive oil, divided, plus more for drizzling; 2 garlic cloves, lightly crushed; 1 14-ounce can chickpeas rinsed, drained; 3 ears of corn, shucked, kernels removed; 1 tablespoon za’atar (another flavorful spice blend like curry powder is great here too); Kosher salt; 4 cups Little Gem or other small lettuce leaves, torn if large; Crumbled feta, lime wedges, and cilantro (for serving)

Corn Chickpea Bowl with MisoJalapeño Tahini recipe

Photo by Emma Fishman, Food Styling by D'mytrek Brown, Props by Meilen Ceramics

A quick sear gives corn kernels caramelized edges and concentrated flavor. Here, they're cooked with crisp chickpeas, then tossed with za'atar and dressed with a mixture of ginger, jalapeños, miso, and tahini. This all-star dinner recipe will work long after corn has gone out of season. In winter, just sub shaved cauliflower or torn kale. This recipe is part of the 2020 Healthyish Farmers Market Challenge. Get all 8 recipes here.

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