Succotash Salad with Chickpeas and Dill | America's Test Kitchen

Ingredients

• 1/3 cup extra-virgin olive oil, divided
• 1/4 cup lemon juice (2 lemons)
• 2 teaspoons table salt, divided
• 1 teaspoon pepper
• 1 (15 ounce) can chickpeas, rinsed
• 8 ounces cherry tomatoes, halved
• 1 zucchini, cut into ½-inch chunks
• 4 scallions, sliced thin
• 4 ears corn, kernels cut from cobs (3 cups)
• 1 garlic clove, minced
• 2 tablespoons chopped fresh dill