Ingredients
| 1 ¾ inch piece | ginger, peeled, finely grated | |
| 2 | small jalapeños, seeded, chopped | |
| 2 tsp | Pastene Minced Garlic | |
| 1 cup | cilantro leaves, packed | |
| ⅓ cup | fresh lime juice | |
| ⅓ cup | tahini | |
| 1½ Tbsp | miso paste | |
| 2 Tbsp | water | |
| ⅛ tsp | kosher salt | |
| 3 Tbsp | Pastene Extra Virgin Olive Oil | |
| 1 | 14 oz can Pastene Chickpeas, rinsed and drained | |
| 3 ears | fresh sweet corn, shucked and kernels removed | |
| 1 Tbsp | curry powder | |
| 4 cups | baby lettuce leaves | |
| crumbled feta and lime wedges, for serving |
Directions
- Purée ginger, jalapeños, garlic, cilantro, lime juice, tahini, miso, and 3 Tbsp. water in a blender or food processor until smooth. Season with salt. Dressing can be made 1 day ahead, if desired.
- Heat 2 Tbsp. oil in a large skillet over medium. 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 to 3 minutes more. Add corn along with 1 Tbsp. oil and cook, tossing, until corn kernels are golden around the edges and tender, 5 to 7 minutes. Add curry powder and toss to coat. Season with salt.
- Divide lettuce among 4 bowls and top with corn and chickpea mixture. Sprinkle with feta and drizzle dressing over entire mixture.
- Serve with lime wedges.
