Corn and Chickpea Bowls With Miso Tahini

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)

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