4 servings
DRESSING
2 small jalapenos, seeds removed, chopped1 ¾" piece ginger, peeled, finely grated2 small garlic cloves, finely grated1 cup (packed) cilantro leaves with tender stems⅓ cup fresh lime juice⅓ cup tahini1 Tbsp. plus 1½ tsp. miso Kosher salt
ASSEMBLY
3 Tbsp. extra-virgin olive oil, divided, plus more for drizzling2 garlic cloves, lightly crushed1 14-oz. can chickpeas rinsed, drained3 ears of corn, shucked, kernels removed1 Tbsp. spice blend (such as za’atar, vadouvan, hawaij, or berbere) Kosher salt4 cups tender greens (such as Little Gem lettuce and/or watercress), torn if large2 avocados, cut into wedges4 small tomatoes, cut into wedges Crumbled feta, cilantro sprigs, and lime wedges (for serving)
DRESSING
1. Purée jalapeños, ginger, garlic, cilantro, lime juice, tahini, miso, and 3 Tbsp. water in a blender until smooth. Season…
