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By bon appétit
Corn & Chickpea Bowl With Miso-Jalapeño Tahini
This recipe will work long after corn has gone out of season. In winter, just sub shaved cauliflower or torn kale.
Updated at: Thu, 12 Dec 2024 07:04:44 GMT
Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories366.8 kcal (18%)
Total Fat25 g (36%)
Carbs29.6 g (11%)
Sugars5.8 g (6%)
Protein11.2 g (22%)
Sodium696.3 mg (35%)
Fiber7.9 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 x 0.75 inchginger
piece, peeled, finely grated
2jalapeños
small, seeded, chopped
2garlic cloves
small, finely grated
1 cupcilantro leaves
packed, with tender stems
⅓ cupfresh lime juice
⅓ cuptahini
1 ½ tablespoonsmiso
kosher salt
3 tablespoonsolive oil
divided, plus more for drizzling
2garlic cloves
lightly crushed
1 x 14 ouncecan chickpeas
rinsed, drained
3 earscorn
shucked, kernels removed
1 tablespoonza’atar
another flavorful spice blend like curry powder is great here too
4 cupslittle gem lettuce leaves
or other small, torn if large
feta
Crumbled
lime wedges
cilantro
for serving
Instructions
View on bon appétit
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Notes
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