Chilled Chickpea and Potato Salad

Ingredients
Dressing:
1 tablespoon extra virgin olive oil
2 tablespoons red wine vinegar
4 cloves garlic, very finely diced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh Italian parsley
125ml (1/2 cup) water
1/4 teaspoon crushed dried hot red chilies (or to taste)

Salad:
900g (2 lbs) small red potatoes, scrubbed and cut into 25mm cubes
3 Roma tomatoes
1/2 medium red onion, minced
450g (16 ounces) chickpeas, soaked and drained
110g (1/4 pound) fresh spinach, washed and finely chopped

Method

• To prepare the dressing: mix all the dressing ingredients together in a small bowl or add all the ingredients into a jar with a lid and shake well; set aside and allow to stand for at least 10 minutes. This allows the flavours to blend.
  
  
• Bring 1 to 1.5 litres (4-6 cups) of water to a boil in a large pot, and add the scrubbed bite-sized potato pieces. Bring back to a boil, and boil for 4-5 minutes or until cooked through but not to soft. Drain the potatoes, and rinse under cold water.
  
  
• Rinse the previously, soaked and drained chickpeas, thoroughly under cold water. Cut the tomatoes into bite-sized pieces a little smaller than the potato pieces. Chop up the spinach. Mix all the salad ingredients together with the dressing, in a large bowl.
  
  
• Cover the bowl, and chill for at least 4 hours, tossing it once or twice to make sure the dressing continues to coat things.