Prep the tomatoes, corn, onion, and cilantro.
Preheat BBQ or grill to high heat. Rub the corn with olive oil. Reduce heat to medium-high, and grill the corn for about 12 minutes total, turning every few minutes.
Add the chickpeas, tomatoes, onion, cilantro, lime juice, olive oil, and salt and pepper to a salad bowl.
Once the corn is cooked, let it cool for a few minutes. Using a knife, cut the kernels off the cob and add them to the salad. Toss it and serve immediately or chill for an hour if desired.
