Ingredients

• 2 small jalapeños, seeded, chopped
• 1 (¾-inch) piece ginger, peeled, finely grated
• 2 small garlic cloves, finely grated
• 1 cup (packed) cilantro leaves with tender stems
• ⅓ cup fresh lime juice
• ⅓ cup tahini
• 1 Tbsp. plus 1½ tsp. miso
• Kosher salt
• 3 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
• 2 garlic cloves, lightly crushed
• 1 (14-oz.) can chickpeas rinsed, drained
• 3 ears of corn, shucked, kernels removed
• 1 Tbsp. spice blend (such as za’atar, vadouvan, hawaij, or berbere)
• Kosher salt
• 4 cups tender greens (such as Little Gem lettuce and/or watercress), torn if large
• 2 avocados, cut into wedges
• 4 small tomatoes, cut into wedges
• Crumbled feta, cilantro sprigs, and lime wedges (for serving)

Instructions

1. Purée jalapeños, ginger, garlic, cilantro, lime juice, tahini, miso, and 3 Tbsp. water in a blender until smooth. Season with salt.
2. Do Ahead: Dressing can be made 1 day ahead. Transfer to an airtight container and chill.
3. Heat 2 Tbsp. oil in a large skillet over medium. Add garlic and cook, turning occasionally, until golden brown, about 4 minutes. Mash garlic with a spoon and stir into oil. 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, about 2 minutes more. Add corn and 1 Tbsp. oil and cook, tossing, until corn kernels are golden around the edges and tender, 5–7 minutes. Sprinkle spice blend over and toss to coat. Season with salt.
4. Combine lettuce, avocados, and tomatoes in a large bowl. Drizzle lightly with oil and toss to combine. Season with salt.
5. Divide dressing among bowls and top with salad and chickpea mixture, then feta and some cilantro. Serve with lime wedges for squeezing over.