Corn and chickpea bowls with miso tahini dressing

Ingredients for Corn and chickpea bowls with miso tahini

• 2 small jalapeños, deseeded, chopped

• 1 (2 cm) piece ginger, peeled, finely grated

• 2 small garlic cloves, finely grated

• 40 g fresh coriander leaves with tender stems

• 80 ml fresh lime juice

• 80 g tahini

• 15 ml plus 7.5 ml miso

• salt (to taste)

• 45 ml extra-virgin olive oil, divided, plus more for drizzling

• 2 garlic cloves, lightly crushed

• 400 g can chickpeas, rinsed, drained

• 3 ears of corn, shucked, kernels removed

• 15 ml spice blend (such as za’atar, vadouvan, hawaij, or berbere)

• salt (to taste)

• 240 g 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 (to taste)

• coriander sprigs (for garnish)

• lime wedges (for serving)

How to make Corn and chickpea bowls with miso tahini

1. Purée the jalapeños, ginger, garlic, coriander, lime juice, tahini, miso, and 45 ml of water in a blender until smooth. Season with salt.

2. Do Ahead: Prepare the dressing up to 1 day in advance. Transfer it to an airtight container and chill in the refrigerator.

3. Heat 30 ml of oil in a large frying pan over a medium heat. Add the garlic and cook, turning occasionally, until golden brown, about 4 minutes. Mash the garlic with a spoon and stir it into the oil.

4. Add the chickpeas to the frying pan and increase the heat to medium-high. Cook undisturbed until golden brown and beginning to crisp underneath, about 3 minutes. Toss the chickpeas and continue to cook, tossing occasionally, until golden brown all over, about 2 minutes more.

5. Add the corn and 15 ml of oil, then cook, tossing, until the corn kernels are golden around the edges and tender, 5–7 minutes. Sprinkle the spice blend over the mixture and toss to coat. Season with salt.

6. Combine the lettuce, avocados, and tomatoes in a large bowl. Drizzle lightly with oil and toss to combine. Season with salt.

7. Divide the dressing among bowls and top with the salad and chickpea mixture. Finish with crumbled feta and a sprinkle of coriander. Serve with lime wedges for squeezing over.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.