|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|
|1½ Tbsp||miso paste|
|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.