Corn and Chickpea Salad

Makes 8 servings

Rub 8 ears of corn with olive oil, season with salt and freshly ground pepper, and grill over high heat until lightly browned, about 15 minutes. Remove from heat and set aside until cool enough to handle. Slice kernels from cobs and place in a large bowl with 1 cup each of diced seedless cucumber, drained and rinsed canned chickpeas, and chopped toasted walnuts, Mix in 1/4 cup fresh lemon juice, 1/4 cup chopped fresh oregano, 3 Tablespoons olive oil, and 1 minced medium garlic clove. Toss in 1 cup crumbled feta cheese. Serve immediately or chill until ready to serve.
Recipe from country living magazine. So cute served in small glass canning jars hinged lids.