serves one

INGREDIENTS:

6 new baby potatoes
1 can [225g] chickpeas/garbanzo beans
1 small tomato
1 large clove of garlic
Handful of fresh basil leaves
Olive oil, balsamic vinegar, chili powder and black pepper to dress

Boil the potatoes in a pan of water until just done, they should still have a bite and not be too soft or mushy.
Chop the tomato finely and mix with the well rinsed chickpeas.
Drain the potatoes and rinse with cold water.
Add the potatoes to the tomato and chickpeas, along with the chopped garlic and basil leaves.
Dress with olive oil, balsamic vinegar, chili powder and black pepper.

TIP: If you’re not a huge fan of garlic, don’t use a large clove. Remember it’s raw!