Roasted Vegetable Chickpea Salad

After I made my own crockpot chickpeas last week, I was super excited to make something fantanstic fromthose beautiful, plump chickpeas!
This salad made a deliciousand satisfying lunch with all of those sweet roasted vegetables and fiber-richchickpeas.  And it also made amom-approved side dish to a meal of grilled hotdogs the next night!
Recipe Notes:*If corn is out of season, simply used lightly thawed frozencorn in place of fresh.  Likewise, youcan also use dried herbs in about half of the amounts listed for fresh.
Roasted Vegetable Chickpea SaladAdapted from Annie’s Eats
1 large Beefsteak Tomato, cutin bite-sized pieces1 poblano pepper, seeded andcut in bite-sized pieces1 red bell pepper, seeded andcut in bite-sized pieces 4 ears of corn, kernels cutoff, cobs discarded¼ white onion (about ¼ cup),chopped4 cloves garlic, minced (about2 tsp)3 ½ tbsp extra virgin oliveoil, dividedSea saltBlack pepper3 cups chickpeas (2 cans,drained and rinsed)4 oz reduced fat feta cheesecrumbles2 tsp white wine vinegar2 tsp honey2 tbsp fresh basil, finelychopped2 tbsp fresh chives, finelychopped


Preheat the oven to 400degrees F and line a baking sheet with foil. Place the chopped tomatoes, poblano, bell pepper, corn kernels, onionand garlic on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season lightly with salt andpepper.  Stir and spread the vegetablesinto an even layer.  Roast for 30minutes, stirring once half way through. Remove from the oven and set aside to cool to about room temperature.
Place the chickpeas and thecooled roasted vegetables into a serving bowl and mix.
Make the dressing by combiningthe white wine vinegar, honey, and remaining 2 ½ tablespoons of olive oil;whisk until smooth and combined.  Pourthe dressing over the chickpea/vegetable mix and toss to combine.
Last, add the feta and freshherbs and toss lightly to combine.  Serveimmediately at room temperature or refrigerate and serve chilled.
Serves 6 lunch sized portions,or 8 side dish portions.

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