Potato and chickpea salad

Ingredients for 6 servings:

• 3 cans of chickpeas
• 1 kg jacket potatoes
• 3 bell peppers, green, yellow, red
• 1 can of corn
• 1 bunch of parsley
• 1 bunch of spring onions
• 300 g cherry tomatoes
• 80 g olives, black, without stones
• 6 tbsp olive oil
• 4 tbsp Balsamic vinegar, white
• 6 tbsp vegetable broth
• 1 lemon(s), untreated
• Salt
• pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Peel the potatoes and dice them. Drain the chickpeas in a sieve and rinse them with cold water. Wash and trim the bell peppers and cut them into small cubes. Wash and halve the tomatoes. Wash the parsley, shake dry, and chop finely. Wash and trim the spring onions, and finely slice them. Drain the corn. Place everything in a large bowl. Combine the olive oil, balsamic vinegar, and juice of the unwaxed lemon in a small bowl and season with spices. Pour the marinade over the salad and let it sit for 30 minutes.