Drain and rinse chickpeas.
Boil corn cobs for 4-5 minutes. Remove and let cool until can handle to slice off the kernels. Slice kernels.
Dice tomato. Peel and dice cucumber. Crush the garlic. Toss all ingredients in a bowl.
Make dressing with vinegar, olive oil, salt and crushed pepper.
Pour dressing over chickpeas and veggies. Toss well.
Refrigerate at least 2 hours, or until cool. Serve chilled.