Step 1

Heat oil in a saute pan on the stove over medium/high heat. Add corn and cook, stirring frequently, until corn begins to brown on the edges, 3 to 5 minutes.

Step 2

In a large bowl, toss together cooked corn, chickpeas, bell pepper, red onion, green onion, parsley, and feta.

Step 3

In a separate bowl, mix together yogurt, lime juice, paprika, cumin, salt, pepper, and garlic. Drizzle over salad and toss to evenly combine. Serve as is (room temperature) or cold.