Corn And Chickpea Bowls With Miso Tahini Recipes
CORN AND CHICKPEA BOWLS WITH MISO TAHINI
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.
Provided by Chris Morocco
Categories Bon Appétit Dinner Lunch Salad Corn Chickpea Jalapeño Cilantro Avocado Tomato Summer Vegetarian Soy Free Peanut Free Tree Nut Free Healthy Quick & Easy Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 20
Steps:
- Dressing:
- Purée jalapeños, ginger, garlic, cilantro, lime juice, tahini, miso, and 3 Tbsp. water in a blender until smooth. Season with salt.
- Do Ahead: Dressing can be made 1 day ahead. Transfer to an airtight container and chill.
- Assembly:
- 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.
- Combine lettuce, avocados, and tomatoes in a large bowl. Drizzle lightly with oil and toss to combine. Season with salt.
- Divide dressing among bowls and top with salad and chickpea mixture, then feta and some cilantro. Serve with lime wedges for squeezing over.
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