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Corn & Chickpea Salad with Miso-Jalapeño Dressing


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


  • 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.

Product Used

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