Thanks to a random bean mixture I found while shopping at Costco, I have been eating way more chickpeas than I have before. Which means more than the one other time in my life (not including humus). I figured with my increase on chickpea consumption, I would feature this chickpea and corn salad recipe from ArielCooks.
Chickpea & Corn Salad with Tahini Dressing by ArielCooks
Salads can be boring, but this one has much to keep your attention. Crispy spiced chickpeas, sweet corn and avocado add heft, romaine has good crunch, and the ricotta salata adds a little saltiness. The real star of the show is the creamy #vegan dressing. My table was very quiet tonight, a good sign of a delicious meal.
Adapted from Chris Morocco’s Corn & Chickpea Bowl with Miso-Jalapeño Tahini. Serves 4.
For the dressing:
- 2 small jalapeños, seeded, chopped
- 2 small garlic cloves, finely grated
- 1 cup (packed) cilantro leaves with tender stems
- ⅓ cup fresh lime juice
- ⅓ cup tahini
- 1½ tablespoons miso
- Kosher salt
For the salad:
- 3 tablespoons olive oil, divided, plus more for drizzling
- 2 garlic cloves, lightly crushed
- 1 14-ounce can chickpeas rinsed, drained
- 3 ears of corn, shucked, kernels removed
- 1 tablespoon za’atar or curry powder
- Kosher salt
- 4 cups romaine, torn into bite sized pieces
- 4 small tomatoes, cut into wedges
- 1 avocado, cut into wedges
- Shaved ricotta salata (or crumbled feta) – optional
Purée jalapeños, garlic, cilantro, lime juice, tahini, miso, and 3 Tbsp. water in a blender or food processor until smooth. Season with salt. [Tahini can be made 1 day ahead. Transfer to an airtight container and chill.]
Heat 2 tablespoon oil in a large skillet over medium. Add garlic and cook, turning occasionally, until golden brown, about 4 minutes. Discard garlic. 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, 2–3 minutes more. Add corn along with 1 tablespoon oil and cook, tossing, until corn kernels are golden around the edges and tender, 5–7 minutes. Sprinkle za’atar over and toss to coat. Season with salt.
Divide lettuce among plates and lightly drizzle with olive oil. Add some of the chickpeas and corn, tomatoes, and avocado. Top with ricotta salata, if using, and drizzle with tahini dressing.
Note from the Author:
Meals should be delicious.
They shouldn’t be complicated or expensive. Most importantly they should be practical. Creating and sharing a meal with loved ones is something I value greatly, but not at the expense of the time we share together.
While I do typically try to cook with a lot of vegetables, food should be satisfying and occasionally indulgent. At the end of the day, small or large, whatever you feel you can do consistently is the most important aspect of any positive change.