Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Yields: 4 servings

DIRECTIONs

1. Place the cubed potatoes in a pot of salted water. Bring it to a boil and cook for about 10-12 minutes, or until the potatoes are tender but still firm. Drain the potatoes and let them cool.

2. In a large mixing bowl, combine the cooked potatoes and drained chickpeas.

3. In a separate small bowl, whisk together the freshly squeezed lemon juice, olive oil, minced garlic, diced shallot, salt, and pepper.

4. Pour the dressing mixture over the potatoes and chickpeas. Gently toss to ensure even coating.

5. Add the finely chopped parsley and capers to the salad. Stir well to combine.

6. Taste the salad and adjust the seasoning if needed.

7. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.

8. Before serving, give the salad a final toss and garnish with a sprinkle of fresh parsley.