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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Samaira Kotha artist
s_artist61@hotmail.comI'm not a huge fan of corn, but I loved this recipe! The miso-tahini dressing really made the dish.
Osman Noisemaker
o.n@hotmail.comThis dish is perfect for a summer picnic or potluck. It's also a great way to get your kids to eat their vegetables.
S_S GAMER
s.gamer@hotmail.frI love that this recipe is made with all plant-based ingredients. It's a great option for vegans and vegetarians.
ALvis Zone
alvis56@yahoo.comThis recipe is a great way to use up leftover corn and chickpeas. It's also a good source of protein and fiber.
shey gag
gag.s56@hotmail.frI'm always looking for new vegetarian recipes, and this one definitely fits the bill. It's healthy, delicious, and easy to make. I'll definitely be making it again!
Choua Chang
chouachang@yahoo.comI've made this recipe a few times now and I love it! It's so easy to make and it's always a hit with my friends and family.
Yaw Samuel
s_y@yahoo.comThis dish was a disappointment. The corn was overcooked and the chickpeas were mushy. The miso-tahini dressing was also bland.
Noman Saeed
noman@aol.comI thought this recipe was just okay. The miso-tahini dressing was a bit too strong for my taste, and the corn and chickpeas were a little bland.
S BoY
s.b66@aol.comI wasn't too sure about the miso-tahini dressing, but I decided to give it a try. I'm glad I did, because it was really good! This dish was a great way to use up some leftover corn and chickpeas.
Arsalan Sahil
a@hotmail.comThis dish was delicious and easy to make. I loved the combination of flavors and textures. The miso-tahini dressing was especially tasty.
ovo
ovo@hotmail.comLoved this recipe! It was so fresh and flavorful. The miso-tahini dressing was the perfect complement to the corn and chickpeas. I will definitely be making this again.
Mikey T
m.t15@yahoo.comThis recipe was a hit! The combination of corn, chickpeas, and miso-tahini dressing was delicious and satisfying. I also appreciated that the recipe was relatively easy to make, and I was able to use ingredients that I already had on hand.