Rinse the chickpeas and soak them in water overnight or for at least 6 hours. Once soaked, drain the water and set the chickpeas aside.

Add the soaked chickpeas to a pressure cooker and pour enough water to cover the chickpeas by about 1 inch.

Close the lid of the pressure cooker and cook on high heat until the pressure builds up.

Once the pressure buildsup, reduce the heat to medium-low and let it cook for 20-25 minutes. Turn off the heat and let the pressure release naturally.

Once the pressure is released, open the lid of the pressure cooker and drain the water from the boiled chickpeas. Let them cool before using them in the salad.

Rinse the corn kernels and drain the water. Add them to a pot and add enough water to cover them by about 1 inch.

Boil the corn kernels until they are tender. Once done, drain the water and let them cool.

Dice the cucumber, carrot, and red tomatoes, onions into bite-size pieces and chop the mint leaves and set aside.

Combine chickpeas, corn kernels, diced vegetables, and chopped mint leaves in a large bowl.

In a separate small bowl, whisk together the lemon juice, olive oil, maple syrup, salt, and black pepper until well combined.

Taste the dressing and adjust the seasoning as needed.

Pour the dressing over the salad and toss gently to coat evenly.

Cover and refrigerate for at least 30 minutes before serving to allow the flavours to meld together.