Ingredients

The following ingredients have 6 Servings
  • 3 tablespoons extra-virgin olive oil, divided
  • 3 ears of corn, shucked
  • 2 tablespoons lemon juice
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 14-ounce can chickpeas, drained
  • 3 scallions, sliced
  • 1 cup diced tomatoes
  • ½ cup chopped basil
  • ½ cup chopped parsley
  • ½ cup crumbled feta or goat cheese, optional

Instruction

  • Preheat grill to medium-high heat. Brush 1 teaspoon oil over the corn and grill until charred all over, about 7 to 9 minutes. Cool and then cut kernels off the cob.
  • Whisk the remaining 2 tablespoons plus 2 teaspoons oil, lemon juice salt and pepper in a large bowl. Stir in corn, chickpeas, tomatoes, basil and parsley. Stir in about half the feta, if using. Transfer to a serving dish and top with the remaining feta.