Potato and Chickpea Salad

Ingredients

• 2 small potatoes, peeled and diced

• 1 (440 g) can chickpeas, drained, rinsed and drained
• 2 tomatoes, diced
• 1 small cucumber, peeled and diced
• 2 tablespoons sliced red onions (approximately)
• 1 green chili pepper, sliced
• 2 tablespoons mint, roughly chopped
• 2 tablespoons fresh coriander, roughly chopped
• 2 tablespoons lemon juice
• salt

Directions

1. 1

   Cook the potatoes until just tender (mine took 10 minutes), then cool.

2. 2

   Meanwhile, toss the other ingredients together in a bowl.

3. 3

   Add the cooled potatoes and season to taste with the salt.

4. 4

   Allow to sit for about half an hour for the flavours to come together then serve.