First wash the potatoes under running water, then cook them in boiling water for about 35 minutes, peel them, cut them into cubes and let them cool.

Meanwhile, wash the rocket, then prepare the dressing: add yogurt, salt, oil, pepper and chopped parsley in a bowl and mix (if it seems too thick, add a drop of water).

When the potatoes have cooled down enough, put them in a bowl with chickpeas, chopped rocket and yogurt dressing and mix.

The potato salad with rocket is ready: keep it in the fridge until ready to serve.

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