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 information

Yield
4 servings

Ingredients

Dressing:

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

Assembly:

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)

Preparation

Dressing:
Step 1
Purée jalapeños, ginger, garlic, cilantro, lime juice, tahini, miso, and 3 Tbsp. water in a blender until smooth. Season with salt.
Step 2
Do Ahead: Dressing can be made 1 day ahead. Transfer to an airtight container and chill.
Assembly:
Step 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.
Step 4
Combine lettuce, avocados, and tomatoes in a large bowl. Drizzle lightly with oil and toss to combine. Season with salt.
Step 5
Divide dressing among bowls and top with salad and chickpea mixture, then feta and some cilantro. Serve with lime wedges for squeezing over.

TagsCorn Vegetable Chickpea Bean and Legume Leafy Greens Watercress Lettuce Miso Tahini Main Dinner Vegetarian Quick Easy 30 Minutes or Less Weeknight Meals Saute Bon Appétit

Recipe notes

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Recipe information

Ingredients

Dressing:

Assembly:

Preparation

Dressing:

Step 1

Step 2

Assembly:

Step 3

Step 4

Step 5

Recipe notes

67 Avocado Recipes for Creamier Dip, More Satisfying Salads, Better Breakfasts, and More