Heat 2 Tbsp (30 mL) canola oil in a heavy skillet set over medium-high heat. Add the corn and well-drained chickpeas and cook for about 5 minutes, stirring often, until they turn golden and start to brown.
Transfer to a bowl and add quinoa, pepper, onion, avocado and parsley or cilantro.
In a small bowl or jar, combine 1/4 cup olive oil (or less, to taste), lime juice, vinegar, honey and cumin and shake or whisk to blend. Drizzle over the salad and toss gently to coat. Serve warm or refrigerate and serve cold.