Name: Corn and Chickpea Bowls With Miso Tahini
Yield: 4 servings
Ingredients: 2 small jalapeños, seeded, chopped; 1 (¾-inch) piece ginger, peeled, finely grated; 2 small garlic cloves, finely grated; 1 cup (packed) cilantro leaves with tender stems; ⅓ cup fresh lime juice; ⅓ cup tahini; 1 Tbsp. plus 1½ tsp. miso; Kosher salt; 3 Tbsp. extra-virgin olive oil, divided, plus more for drizzling; 2 garlic cloves, lightly crushed; 1 (14-oz.) can chickpeas rinsed, drained; 3 ears of corn, shucked, kernels removed; 1 Tbsp. spice blend (such as za’atar, vadouvan, hawaij, or berbere); Kosher salt; 4 cups tender greens (such as Little Gem lettuce and/or watercress), torn if large; 2 avocados, cut into wedges; 4 small tomatoes, cut into wedges; Crumbled feta, cilantro sprigs, and lime wedges (for serving)

hearty salad with lettuces avocado chickpeas tomatoes and a green dressing

Photo by Alex Lau

This dish is all about assembly, not time at the stove. Quickly sauté chickpeas and corn, then simply gather the supporting characters: lettuce, tomatoes, avocado, feta, and lime.

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Recipe notes

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