Cook the dried chickpeas until tender. Or if using canned chickpeas, rinse them well under cold water and leave to drain. Peel and dice the boiled potatoes. Deseed and finely chop the chili and peel and finely chop the red onion. Scrub the lemon in warm water and dry well. Grate the yellow lemon peel, avoiding the bitter white pith. Squeeze the lemon juice.
In a salad bowl combine the chickpeas, potatoes, chili, red, lemon zest and lemon juice, then taste and adjust seasoning. Sprinkle with the garam masala and a pinch of salt. Drizzle with olive oil and sprinkle with the chopped parsley then gently toss to combine.