Tender chickpeas and Andean baby potatoes, finished with red onion, tomato, and parsley for freshness. A bright lemon and white-vinegar vinaigrette keeps it clean, acidic, and light. Simple market-style salad with real substance.
Wash the Andean potatoes and cut them in half if they are large. Place them in a pot with the water and half of the salt; cook for 14 to 16 minutes, until tender when pierced but still firm.
Drain the potatoes and let them rest for 6 minutes, until they stop steaming. Rinse the cooked chickpeas and drain them well so they do not water down the vinaigrette.
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Cut the tomatoes into cubes, finely chop the red onion, and chop the parsley. If the onion is too strong, rinse it quickly and drain it before mixing.
In a bowl, whisk the lime, white vinegar, olive oil, the remaining salt, and black pepper for 30 seconds, until the dressing looks glossy.
Mix the potatoes, chickpeas, tomatoes, red onion, and parsley with the vinaigrette. Rest for 10 minutes before serving cold or at room temperature, so it tastes bright, clean, and well seasoned.
