Chickpea Corn Salad with Yogurt Dressing

Heat Extra-Virgin Olive Oil (1 Tbsp) in a saute pan on the stove over medium-high heat. Add Canned Corn (2 2/3 cups) and cook, stirring frequently, until corn begins to brown on the edges, 3 to 5 minutes.

In a large bowl, toss together cooked corn, Canned Chickpeas (2 cups) , Red Bell Pepper (1) , Red Onions (1/4 cup) , Scallions (1/2 cup) , Fresh Parsley (1/2 cup) , and Crumbled Feta Cheese (1/2 cup) .