Soak chickpeas in advance for at least 4 hours. Rinse chickpeas, pour water, bring to a boil. Boil the first 10 minutes on high heat, then 50-60 minutes on low. Add salt a few minutes before cooking.
Cut tomatoes.
Peel the pepper, cut into small cubes.
Chop the olives coarsely.
Cut the feta into cubes.
Mix all the ingredients, add boiled chickpeas and canned corn. Season with sea salt and drizzle with good olive oil.
