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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ridoy ridoy
[email protected]I loved the combination of flavors in this dish. The miso-tahini dressing was creamy and flavorful, and the corn and chickpeas added a nice crunch. I would definitely make this again.
Rj Daniels
[email protected]This dish was a great way to use up some leftover corn and chickpeas. It was easy to make and the results were delicious. I would definitely recommend this recipe to anyone looking for a healthy and flavorful meal.
Karina McCluskey
[email protected]I made this recipe for my vegan friend and she loved it! She said it was one of the best vegan dishes she's ever had. I'm definitely going to be making this again for her.
Queen Tingz
[email protected]This recipe was a bit too time-consuming for me. I had to roast the corn and chickpeas separately, and then make the dressing. It was all worth it in the end though, because the dish was delicious.
khaki mix viduo news
[email protected]I was disappointed with this recipe. The flavors just didn't come together for me. The miso-tahini dressing was too bland and the corn and chickpeas were dry. I won't be making this again.
Ahmad Khlefeh
[email protected]This dish was a bit too spicy for me, but I still enjoyed it. I think next time I'll use less chili powder. The miso-tahini dressing was delicious and I loved the crunch of the roasted corn.
SAIDU ABDULLAZIZ
[email protected]I've made this recipe several times now and it's always a winner. It's a great way to use up leftover corn and chickpeas. I also love that it's a healthy and affordable meal.
Gugutyra
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it! I especially liked that it was a vegetarian dish that was still hearty and satisfying.
Thobela Ngesi
[email protected]This recipe was easy to follow and the results were amazing. The bowls were colorful and packed with flavor. I would definitely recommend this recipe to anyone looking for a healthy and delicious meal.
HipasLC
[email protected]I'm not usually a fan of corn, but this dish changed my mind. The miso-tahini dressing was so good that I could have eaten it on its own. I'll definitely be making this again.
Shishir Lamichhane
[email protected]This dish was a hit with my family! The combination of corn, chickpeas, and miso-tahini dressing was delicious and flavorful. I especially loved the crunch of the roasted corn.