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.
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.
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/