Yield: about 6 servings


1 pint grape tomatoes, halved
1 poblano pepper, seeded and chopped
½ red onion, chopped
Corn kernels cut from 4 fresh cobs of corn
4 cloves garlic, minced or pressed
About 3-4 tbsp. olive oil, divided
Coarse salt and freshly ground pepper
2 (15 oz.) cans chickpeas, drained and rinsed
4 oz. crumbled feta cheese
2 tsp. red wine vinegar
2 tsp. honey
3 tbsp. fresh basil, finely chopped
2-3 tbsp. fresh chives, minced

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  • step 1: HideShow Images

    Preheat the oven to 400˚ F.  Line a baking sheet with foil.  Add the grape tomatoes, poblano, red onion, corn, and garlic to the baking sheet.  Drizzle lightly with olive oil.  Season with salt and pepper.  Toss well and spread the veggies into an even layer.  Roast about 25 minutes, stirring once halfway through.  Remove from the oven and let cool slightly.

  • step 2: HideShow Images

    Add the chickpeas and feta to a mixing bowl.  In a small bowl, combine 2½ tablespoons of olive oil with the vinegar and honey.  Whisk together to blend until smooth.  Add the cooled vegetables to the bowl with the chickpeas and top with the dressing.  Toss to combine well.  Add the herbs to the bowl and toss lightly to incorporate.  Serve at room temperature or chilled.