Corn & Chickpea Bowl with Miso-Jalapeno Tahini

4 cups lettuce leaves, torn if large

1 14-ounce can chickpeas rinsed, drained

3 ears of corn, shucked, kernels removed

3 tbsp extra virgin olive oil, divided, plus more for drizzling

2 garlic cloves, lightly crushed

1 tbsp za’atar

Sea salt

Crumbled feta, lime wedges, and cilantro (for serving)

Purée ginger, jalapeños, garlic, cilantro, lime juice, tahini, miso, and 3 Tbsp. water in a blender until smooth. Season with salt. Set aside.
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, 2–3 minutes more. Add corn along with 1 Tbsp. oil and cook, tossing, until corn kernels are golden around the edges and tender, 5–7 minutes. Sprinkle za’atar over and toss to coat. Season with salt.
Lightly drizzle lettuce with oil in a large bowl and toss to combine; season with salt.
Divide tahini among bowls and top with lettuce and corn and chickpea mixture. Sprinkle with feta. Serve with lime wedges and cilantro alongside.
Serve & enjoy!


Yield: 4 servings