Do you ever need to hit the restart button?  Like maybe after a weekend of pizza and breadsticks and ice cream…so good at the time, but afterwards your body is just craving something…you know, healthy?  To me, this dish is the perfect restart.  I realize it may not sound like much, and it may sound like it wouldn’t be that good but trust me here.  

This is totally crave-worthy all on its own, restart or not.  Not only that, but it is pretty darn quick and easy to throw together. We enjoyed this as a light summer dinner and then it made for fabulous lunches afterward.  I was totally bummed when it was gone.  Thankfully it’s so simple, it will undoubtedly become a staple in our rotation of quick and easy meals.  Enjoy!

  • 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


  • 01

    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.

  • 02

    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.