Eat | Corn and Chickpea Bowl with Miso-Jalapeno Tahini

chickpea and corn miso-jalapeno bowl


  • 1 ¾-inch piece ginger, peeled, finely grated
  • 2small jalapeños, seeded, chopped
  • 2 small garlic cloves, finely grated
  • 1 cup (packed) cilantro leaves with tender stems
  • ⅓ cup fresh lime juice
  • ⅓ cup tahini
  • 1½ tablespoons miso
  • Kosher salt


  • 3 tablespoons olive oil, divided, plus more for drizzling
  • 2 garlic cloves, lightly crushed
  • 1 14-ounce can chickpeas rinsed, drained
  • 3 ears of corn, shucked, kernels removed
  • 1 tablespoon za’atar (another flavorful spice blend like curry powder is great here too)
  • Kosher salt
  • 4 cups Little Gem or other small lettuce leaves, torn if large
  • Crumbled feta, lime wedges, and cilantro (for serving)

Step 1
Purée ginger, jalapeños, garlic, cilantro, lime juice, tahini, miso, and 3 Tbsp. water in a blender until smooth. Season with salt.

Step 2
Do Ahead: Tahini can be made 1 day ahead. Transfer to an airtight container and chill.

Step 3
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.

Step 4
Lightly drizzle lettuce with oil in a large bowl and toss to combine; season with salt.

Step 5
Divide tahini among bowls and top with lettuce and corn and chickpea mixture. Sprinkle with feta. Serve with lime wedges and cilantro alongside.