SUMMER CORN AND CHICKPEA SALAD

SUMMER CORN AND CHICKPEA SALAD 2 tsp olive oil 2 green onion cut small and separated by white & green color 2 ears corn uncooked, kernels removed 15 oz chickpeas rinsed and thoroughly dried 1 large cucumber quartered & sliced 1 tbsp lime juice more or less to taste 1/2 cup cilantro roughly chopped In a small skillet over medium-high heat, warm olive oil. Add white part of green onion to skillet and allow to simmer for 30 seconds. Toss in green part of onion and let simmer for 15 seconds more. Remove pan from skillet and allow dressing to cool. Add corn, chickpeas, cucumber, green onion dressing, lime juice, and cilantro to a large serving bowl. Toss to combine. Serve immediately.