Put potatoes in a pot. Add enough water to cover. Bring to a boil. Lower heat and simmer for 15 minutes, until potatoes are tender but firm.
Remove potatoes from pot using slotted spoon. Place in large bowl and stir in red onions.
Put green beans in pot of hot water. Simmer 5 to 8 minutes, until tender. Drain. Add to bowl. Stir in chickpeas and set aside to cool.
Mix dressing ingredients in separate bowl. When salad ingredients are cool, stir in dressing to coat, adding salt and pepper to taste.
Serve immediately or refrigerate.
Makes 4 to 6 servings (8 oz.)
161 calories per serving
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