For the dressing: In an old jam jar, combine the olive oil, vinegar, Dijon, honey and some salt and pepper. Mix until emulsified, then check for seasoning and balance of flavors.
For the salad: Grill the corn until blistered and golden. Allow to cool for a few minutes, and then slice off the kernels.
In a bowl, mix together the corn, chickpeas, feta, red onions, olive oil, coriander and cumin; tip out onto a serving platter. Stir through the basil and mint and the dressing, and season well with salt and pepper.