Chickpea And Potato Salad - cooking recipe

Ingredients

1 1/2 c. red skinned potatoes, diced (about 6 medium)
1 (19 oz.) can chickpeas, rinsed and drained
1/2 c. red onion, minced
1 tsp. curry powder
1 Tbsp. olive oil
juice of 1 lemon
1 Tbsp. parsley, minced, or 1/2 Tbsp. ground
1 tsp. salt

Preparation

Put diced potatoes in small saucepan.
Cover with water and cook until tender (about 10 minutes).
Drain and cool.
Combine potatoes with remaining ingredients and toss.
May add red pepper sauce for spicier touch.
Great with barbecue meat.