Monday, October 19, 2020

Corn and Chickpea Bowl with Miso Tahini Dressing

I’m still into bowls for lunch, but it can be challenging to put in stuff that the kids will like. In this case, I had one kid who really liked the corn and another who really liked the avocados, while I ate the whole thing. I *loved* the dressing and might make it again to eat with salads or grilled chicken. 

This recipe is adapted from Bon Appétit; I made the dressing my way and didn’t use as much za’atar as they did. I also only warmed up the corn and chickpeas instead of getting them seared and crispy, but that’s up to you. 

Leftovers from this dish made a great salad as a side to quiche later on in the week. 

For the dressing 
¾-inch piece of ginger, peeled and grated 
1 small garlic clove, peeled and grated 
1 cup (packed) cilantro leaves with tender stems 
¼ cup fresh lime juice 
¼ cup tahini 
1 ½ Tbsp. miso 
kosher salt, to taste 
3 Tbsp. warm water 

For the bowl and assembly 
3 Tbsp. olive oil, divided, plus more for drizzling (optional) 
2 garlic cloves, lightly crushed 
1 14-oz can chickpeas, rinsed and drained 
3 ears of corn, shucked, kernels removed 
1 Tbsp. za’atar (or to taste; feel free to use another spice blend, like curry) 
kosher salt, to taste 
4 cups Little Gems or other small lettuce leaves, torn if large 
crumbled lactose-free feta, lime wedges, and cilantro, for serving (optional) 

Purée ginger, garlic, cilantro, lime juice, tahini, miso, and water in a blender until smooth (I used my immersion blender). Season with salt. 

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.



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