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Roasted vegetable & chickpea salad

Rachel Schultz
  • minutes
  • Serves

INGREDIENTS

1/4 cup

Basil

30 oz

Chickpeas

1 cup

Corn

4 cloves

Garlic

1 pint

Grape tomatoes

1

Poblano pepper

1/2

Red onion

3 tsp

Honey

3/4 tsp

Pepper

3/4 tsp

Salt

3 tbsp

Olive oil

3 tsp

Red wine vinegar

6 oz

Feta