Drain the chickpeas and put in a bowl.
Add tomatoes, cucumbers, celery, shallots, corn, dill and parsley, mix through and let cool in the fridge.
The dressing: mix the olive oil with mustard, Vegeta Gourmet Stock Powder and lemon juice.
Drizzle the dressing over the chilled salad and serve.
For the salad to taste the freshest, serve the dressing separately, or drizzle over the salad just prior to serving.