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Chickpea, veggie salad
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| 1 pint | grape tomatoes, halved |
| 1 poblano pepper, chopped | |
| 1/2 | red onion, chopped |
| 4 ears | fresh corn, corn cut from the cob |
| 4 | garlic cloves, minced |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | pepper |
| 4 tablespoons | olive oil |
| 2 (15-ounce) cans | chickpeas, drained and rinsed |
| 4 ounces | gorgonzola cheese, crumbled |
| 1 | avocado, chopped |
| 3 tablespoons | freshly chopped basil |
| 3 tablespoons | freshly chopped cilantro |
| 2 tablespoons | freshly chopped parsley |
| 1 tablespoon | freshly chopped mint |
| 2 teaspoons | red wine vinegar |
| 2 teaspoons | honey |
Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil and add tomatoes, peppers, corn, onions and garlic. Drizzle with 1 1/2 tablespoons olive oil, then sprinkle with salt and pepper. Roast for 15 minutes, toss, then roast for 10 minutes more. Remove from oven and let cool slightly.
While veggies are cooling, add chickpeas to a large bowl. In a smaller bowl, whisk together remaining olive oil, vinegar and honey. Set aside.
Add veggies to the chickpeas in the bowl. Add in fresh herbs, then crumble on gorgonzola. Drizzle with dressing, tossing to coat, then top with freshly chopped avocado. Season more if desired. Serve immediately!
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