Warm Chickpea Salad

To prepare this delicious chickpea recipe, the first essential step is to deal with the chickpeas. Soak the chickpeas in warm water for about 12 hours. This step will not only help rehydrate the beans but will also reduce the cooking time. After this time has passed, drain the chickpeas and boil them in salted water. Let them cook until they become soft, about 45-60 minutes, depending on the age of the chickpeas. It is important to check occasionally to avoid turning them into a puree.

Meanwhile, prepare the vegetables. In a deep pan, heat 1-2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté it until it becomes translucent, being careful not to burn it. This will add a sweet and pleasant flavor to the dish. Once the onion is well sautéed, add the diced bell pepper and stir. Sprinkle a little salt to help release the juices from the vegetables and reduce the heat. Let the mixture cook on low heat for about 10 minutes, stirring occasionally.

When the onion and bell pepper are soft and the flavors have blended nicely, it's time to add the diced ham or, if you have it, leftovers from a previous roast or rotisserie chicken - this option will add extra flavor to the dish. Mix well and let everything cook together for another 10-15 minutes on low heat, so all the flavors can meld together.

After the chickpeas are cooked and the vegetables are ready, add the chickpeas to the pan. Stir well and let them combine, allowing the dish to sit on the heat for a few minutes. Then, remove the pan from the heat and add the well-drained corn from the can. This will add a crunchy texture and a sweet note to the dish. Add a few chopped sage leaves, salt, and pepper to taste. Mix everything carefully to ensure the ingredients are well distributed. Let the mixture cool slightly before serving, allowing the flavors to settle and intensify. This recipe can be enjoyed warm or at room temperature, making it ideal for a hearty lunch or a light dinner.