Mediterranean potato salad with chickpeas

Ingredients for 4 servings:

• 800 g potatoes, waxy
• 200 g chickpeas (jar or can)
• 200 g date tomatoes
• 1 onion(s), red
• 1 garlic
• 1 organic lemon(s)
• ½ bunch parsley
• 6 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 40 minutes

Boil the potatoes in their jackets and let them cool. Peel the cold potatoes (I always boil them the day before preparation) and cut into pieces. Rinse the chickpeas in a sieve under cold water. Wash and halve the tomatoes. Peel the onion, halve it, and slice it into rings. Peel and finely chop the garlic clove. If you don’t like raw onion or garlic like me, sauté them in a pan with a little olive oil. Place everything in a large bowl and mix. Wash the organic lemon, dry it, and grate the zest. Squeeze out the juice. Wash the parsley in cold water, shake it dry, and chop finely. Add the olive oil and lemon juice (careful, my organic lemons are small) along with the grated zest and parsley to the salad. Season with salt and pepper. Let the salad stand for 30 minutes.