Potato and chickpea salad with squid

Preparation

Wash the baby potatoes and boil them in salted water for 40 minutes, then leave them to cool in the cooking water.

Boil the eggs for 3 minutes from when the water starts to boil, then cool and peel them.

For the vinaigrette, finely dice all the ingredients, place them in a bowl along with the coriander, extra virgin olive oil and vinegar.

Add the halved potatoes, the squid along with the sauce and the chickpeas to the bowl, mix everything well and add the lettuce sprouts; serve in the same bowl or on a plate. Add the quail’s eggs and the vinaigrette on top.

Tip: Whenever you boil potatoes or eggs, you can cook extra and set them aside for other dishes; this saves energy and time.

Potatoes and eggs can be kept in a container in the fridge for up to a week.