Grilled Corn and Chickpea Salad

Grilled corn, cut off the cob and tossed with chickpeas, tomatoes, basil, parsley and feta (optional.) So fresh and summery and naturally gluten-free.

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

View the full recipe at Healthy Seasonal Recipes →