Roasted Corn and Chickpea Salad

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3 cups corn cut from the cob (about 4 ears)

One 15-ounce can chickpeas, drained and rinsed

1 teaspoon coriander

5 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

2 tablespoons cider vinegar

1 teaspoon Dijon mustard

1 cup halved grape tomatoes

1 bunch scallions (white and green parts), sliced