LOADED CORN Boil the kettle. In a bowl, submerge the corn in salted boiling water until plumped up, 3-4 minutes. Drain. Add the rinsed chickpeas, the shredded green leaves, the diced cucumber, and the halved grapes to the bowl of corn. Toss together and season.

CREAMY DRESSING In a small bowl, loosen the creamy dressing with water in 5ml increments until drizzling consistency. Drizzle the dressing over the salad. Crumble over the drained feta and garnish with the picked parsley.