Potato And Chickpea Salad - cooking recipe

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

Preparation

Cook the potatoes until just tender (mine took 10 minutes), then cool.
Meanwhile, toss the other ingredients together in a bowl.
Add the cooled potatoes and season to taste with the salt.
Allow to sit for about half an hour for the flavours to come together then serve.