3 cups chickpeas (or 2 (15-ounce) cans, drained and rinsed)
4 green onions, thinly sliced
2 ears corn (grilled or boiled), cut from the cob
1 pint cherry tomatoes, quartered
2 tablespoons finely chopped fresh basil
2 tablespoons snipped fresh chives
½ cup crumbled feta (optional)
½ teaspoon salt
¼ teaspoon pepper
Dressing
4 T olive oil
2 T fresh lemon juice
1 garlic clove, minced
1 teaspoon Dijon
Instructions
Combine the chickpeas, green onions, corn kernels, tomatoes, basil, chives, salt and pepper in a medium mixing bowl. Prepare the dressing and gently toss well to coat. Cover and refrigerate for at least 30 minutes before serving. Add feta if desired.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/?p=2423