Corn & Chickpea Bowl with Miso-Jalapeño Tahini
Prep Time
30 min
Cooking Time
15 min
Yields
4
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
Directions
- 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
- 4 small tomatoes, cut into wedges
- 2 avocados, cut into wedges
- Crumbled feta, lime wedges, and cilantro (for serving)