This miso-jalapeño tahini with corn & chickpea bowl recipe works after corn has gone out of season. In winter, just sub shaved cauliflower or torn kale.
Have This
- Three tablespoons olive oil, divided, plus more for drizzling
- Two garlic cloves, lightly crushed
- 14-ounce can chickpeas rinsed, drained
- Three ears of corn, shucked, kernels removed
- One tablespoon za’atar
- Kosher salt
- Four cups Little Gem or other small lettuce leaves, torn if large
- Four small tomatoes, cut into wedges
- Two avocados, cut into wedges
- Crumbled feta, lime wedges, and cilantro
Do This!
- Heat two Tbsp. oil in a large skillet over medium.
- Add garlic and cook, turning occasionally, until golden brown, about four 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 three minutes.
- Toss and continue to cook, tossing occasionally, until golden brown all over, two minutes or more.
- Add corn along with one Tbsp. oil and cook, tossing, until corn kernels are golden around the edges and tender.
- Sprinkle za’atar over and toss to coat.
- Season with salt.
- Lightly drizzle lettuce, tomatoes, and avocado with oil in a large bowl and toss to combine.
- Divide tahini among bowls and top with vegetables and chickpea mixture. Sprinkle with feta.
- Serve with lime wedges and cilantro alongside.