• prep: 0 hr
• cook: 0 hr
• total: 0 hr

servings:

This recipe will work long after corn has gone out of season. In winter, just sub shaved cauliflower or torn kale.

• 1 3/4 inch piece ginger, peeled, finely grated
• 2 small jalapeños, seeded, chopped
• 2 small garlic cloves, finely grated
• 1 cup (packed) cilantro leaves with tender stems
• 1/3 cup fresh lime juice
• 1/3 cup tahini
• 1 1/2 tablespoons miso
• Kosher salt
• 3 tablespoons olive oil, divided, plus more for drizzling
• 2 garlic cloves, lightly crushed
• 15 ounce can chickpeas rinsed, drained
• 3 ears of corn, shucked, kernels removed
• 1 tablespoon za'atar (another flavorful spice blend like curry powder is great here too)
• 4 cups Little Gem or other small lettuce leaves, torn if large
• 4 small tomatoes, cut into wedges
• 2 avocados, cut into wedges
• Crumbled feta, lime wedges, and cilantro (for serving)

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