Corn and Chickpea Bowls With Miso Tahini
A vibrant and nutritious bowl featuring crispy chickpeas and corn tossed in aromatic spices, served with fresh vegetables and a creamy miso-tahini dressing. This colorful dish combines Middle Eastern and Asian flavors for a satisfying vegetarian meal.
Ingredients
- •2 whole small jalapeños, seeded, chopped
- •1 piece ginger, peeled, finely grated
- •2 cloves small garlic cloves, finely grated
- •1 cup cilantro leaves with tender stems
- •⅓ cup fresh lime juice
- •⅓ cup tahini
- •1 Tbsp miso
- •to taste Kosher salt
- •3 Tbsp extra-virgin olive oil
- •2 cloves garlic cloves, lightly crushed
- •1 can chickpeas
- •3 ears corn
- •1 Tbsp spice blend
- •to taste Kosher salt
- •4 cups tender greens
- •2 whole avocados
- •4 whole small tomatoes
- •to taste Crumbled feta
- •to taste cilantro sprigs
- •to taste lime wedges
Cooking Instructions
- 1.
Purée jalapeños, ginger, garlic, cilantro, lime juice, tahini, miso, and 3 Tbsp. water in a blender until smooth. Season with salt.
5 min
- 2.
Do Ahead: Dressing can be made 1 day ahead. Transfer to an airtight container and chill.
- 3.
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.
15 min
- 4.
Combine lettuce, avocados, and tomatoes in a large bowl. Drizzle lightly with oil and toss to combine. Season with salt.
5 min
- 5.
Divide dressing among bowls and top with salad and chickpea mixture, then feta and some cilantro. Serve with lime wedges for squeezing over.
5 min
