INGREDIENTS
3 tbsp
extra-virgin olive oil, divided
3
ears of corn, shucked
2 tbsp
lemon juice
3/4 tsp
salt
1/4 tsp
freshly ground pepper
1 14 ounce can
chickpeas, drained
3
scallions, sliced
1 cup
diced tomatoes
1/2 cup
chopped basil
1/2 cup
chopped parsley
1/2 cup
crumbled feta or goat cheese, optional