Directions

• In a small bowl, whisk together the honey, mustard, and vinegar. While whisking, drizzle in the olive oil. Add the garlic clove, if using. Season dressing with Kosher salt and black pepper. Set aside.
• Bring 4 quarts of water and 2 tbsp Kosher salt to a boil in a large pot. Prepare an ice bath by filling a large bowl halfway with ice, then add enough water so bowl is 2/3 full. Add corn to boiling water and cook for 2 minutes. Remove corn with tongs or strainer and plunge immediately into ice bath. Towel dry corn, cut kernels off cob, and place kernels in a large bowl.  Add the diced cucumber. Coarsely chop the parsley and mint and add to the bowl.  Slice the scallion and add to bowl. Add the crumbled feta to the bowl. Coarsely chop the Marcona almonds and add to bowl. Add the quinoa and chickpeas to the bowl and toss all the ingredients.  Add 1/2 cup of dressing to bowl and toss gently. Season salad to taste with Kosher salt and black pepper, adding more dressing if desired.