Corn and Chickpea Bowls With Miso Tahini

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

From the kitchen of Carly

Charred chickpeas and sweet corn meet a vibrant miso tahini drizzle spiked with jalapeño, ginger, and cilantro. This bowl is bright, textured, and deeply satisfying. The umami-rich dressing pulls everything together into something you'll crave on repeat.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 small jalapeños, seeded, chopped
11 (¾-inch) piece ginger, peeled, finely grated
12 small garlic cloves, finely grated
11 cup (packed) cilantro leaves with tender stems
1⅓ cup fresh lime juice
1⅓ cup tahini
11 Tbsp. plus 1½ tsp. miso
1Kosher salt
13 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
12 garlic cloves, lightly crushed
11 (14-oz.) can chickpeas rinsed, drained
13 ears of corn, shucked, kernels removed
11 Tbsp. spice blend (such as za’atar, vadouvan, hawaij, or berbere)
1Kosher salt
14 cups tender greens (such as Little Gem lettuce and/or watercress), torn if large
12 avocados, cut into wedges
14 small tomatoes, cut into wedges
1Crumbled feta
1cilantro sprigs
1and lime wedges (for serving)

Instructions

Purée jalapeños, ginger, garlic, cilantro, lime juice, tahini, miso, and 3 Tbsp. water in a blender until smooth. Season with salt.
Do Ahead: Dressing can be made 1 day ahead. Transfer to an airtight container and chill.
Heat 2 Tbsp. oil in a large skillet over medium. Add garlic and cook, turning occasionally, until golden brown, about 4 minutes. Mash garlic with a spoon and stir into oil. Add chickpeas and increase heat to medium-high. Cook, undisturbed, until golden brown and beginning to crisp underneath, about 3 minutes. Toss and continue to cook, tossing occasionally, until golden brown all over, about 2 minutes more. Add corn and 1 Tbsp. oil and cook, tossing, until corn kernels are golden around the edges and tender, 5, 7 minutes. Sprinkle spice blend over and toss to coat. Season with salt.
Combine lettuce, avocados, and tomatoes in a large bowl. Drizzle lightly with oil and toss to combine. Season with salt.
Divide dressing among bowls and top with salad and chickpea mixture, then feta and some cilantro. Serve with lime wedges for squeezing over.