ROASTED VEGETABLE & CHICKPEA SALAD
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Ingredients
  • 1 pint grape tomatoes, halved
  • 1 poblano pepper, chopped
  • ½ red onion, chopped
  • 1 cup corn
  • 4 cloves garlic, minced
  • 3 tablespoon olive oil, divided
  • ¾ teaspoon salt, divided
  • ¾ teaspoon pepper, divided
  • 30 ounces chickpeas
  • 3 teaspoons red wine vinegar
  • 3 teaspoons honey
  • 6 ounces crumbled feta
  • ¼ cup basil, sliced
Instructions
  1. Preheat oven to 400 degrees. Toss grape tomatoes, poblano pepper, corn, and garlic with 1 tablespoon olive oil, ¼ teaspoon salt and ½ teaspoon pepper.
  2. Arrange vegetables on a lined baking sheet and roast for 20 minutes, tossing vegetables halfway. I like to then broil for a minute or two (watch closely!) to have a nice little char on the veggies.
  3. Whisk together 2 tablespoons olive oil, red wine vinegar, honey, ½ teaspoon salt, and ¼ teaspoon red pepper. Toss vegetables with chickpeas and dressing. Top with feta and basil.
Recipe by Rachel Schultz at https://rachelschultz.com/2018/03/03/chickpea-roasted-vegetable-salad/