Chickpea Salad with Jalapeño Tahini

Serves: 2

Ingredients:

Dressing

  • 1 inch piece ginger, grated
  • 1 small jalapeños, seeded, chopped
  • 2 small garlic cloves, grated
  • 1/2 cup cilantro leaves with stems
  • 2 tsp fresh lime juice
  • 1.5 tbsp tahini paste
  • 1 tbsp miso seasoning
  • Kosher salt

Salad

  • 1.5 tbsp olive oil
  • 2 garlic cloves, lightly crushed
  • 400g chickpeas, boiled & soaked overnight
  • 2 corn husks, boiled & shucked
  • 2 tsp za’atar
  • Kosher salt
  • Mix salad leaves
  • 2 tomatoes, cut into wedges
  • 1 avocado, cut into wedges
  • Crumbled feta

Instructions

Tahini

  • In a blender, purée ginger, jalapeños, garlic, cilantro, lime juice, tahini, miso, and 1 tbsp water in a blender until smooth. Season with salt.

Salad

  • Heat 1 tbsp oil in a large skillet over medium. Add garlic and cook, turning occasionally, until golden brown. Mash garlic with a spoon and stir into oil.
  • Add chickpeas and increase heat to medium-high. Cook until golden brown and slightly charred. Add the corn along with remaining oil and cook, tossing, until corn kernels get slightly charred. Add za’atar and season with salt.
  • Assemble you salad bowl by adding the mixed salad leaves, tomatoes, chickpeas, and corn. Add your tahini dressing as per your liking and mix through.
  • Top the salad with your avocado and serve with crumbled feta and cilantro leaves