Greek Potato and Chickpea Salad
| Yield: | 6 Servings |
| Categories: | Salads, Greek |
| 1 1/2 | c | Olive oil |
| 1/2 | c | Fresh lemon juice |
| 10 | Anchovy filets | |
| 1/2 | ts | Minced fresh oregano |
| 1 | tb | Minced fresh parsley |
| 2 | tb | Yogurt |
| 1 | Clove garlic, peeled | |
| 1 | lg | Hard-boiled egg |
| Salt | ||
| Pepper | ||
| 1 1/2 | lb | New potatoes |
| 2 | c | Cooked chick-peas, well-drained |
| 1/2 | lb | Feta cheese, crumbled |
| 1/4 | c | Pitted Calamata olives |
| 1/2 | c | Diced red onion |
| 1 | c | Diced tomato |
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