Makes 6 to 8 servings

1 1/2 pounds all-purpose potatoes

3 tablespoons olive oil

2 medium cloves garlic, finely chopped (3 tablespoons)

1 1/2 cups no-salt-added chickpeas, drained

2 tablespoons white wine vinegar

Finely grated zest and freshly squeezed juice of 1 large or 2 medium lemons

1/4 cup chopped, loosely packed parsley leaves

Salt

Freshly ground black pepper

1. Place the potatoes in a medium pot and cover with cold water. Bring to a boil over medium-high heat; cook for 15 to 20 minutes, until a metal skewer or the tip of a sharp knife can slide easily through the potatoes. Be careful not to overcook them.

2. Meanwhile, heat the oil and garlic in a small saute pan or skillet over medium-low heat. The oil should be just hot enough to cook the garlic without browning it. Cook for 7 to 8 minutes, until it's soft, then remove from the heat and cool for 10 minutes.

3. When the potatoes are done, drain and cool for 5 to 10 minutes. Peel each potato, then cut into 3/4 -inch chunks, placing them in a mixing bowl as you work.

4. Add the chickpeas, vinegar, lemon zest and juice, parsley, the cooled garlic-oil mixture and salt and pepper to taste in a large bowl. Gently toss to mix and evenly distribute the ingredients. Let sit for 10 minutes before serving.

5. Serve warm or at room temperature.

From Stephanie Witt Sedgwick, Special to The Washington Post