Rub ear of corn with 1/2 of olive oil and place on grill. Grill the corn just until grill marks appear. Rotate. Corn should still be firm, not cooked through. If time is short, you can skip this step and substitute one 4-ounce can of corn instead.
1 large ear of corn
While the corn is grilling, put chickpeas and tomatoes in a bowl.
1/2 cup canned chickpeas
1 roma tomato
Remove corn from the grill and let it cool.
Cut corn from the cob and add it to the chickpeas and tomatoes.
Add basil, salt and pepper, olive oil and white balsamic vinegar. Gently combine all and enjoy!