Roasted Paprika Potato & Chickpea Salad

12 small red potatoes or approximately 3.5 cups chopped

1.5 cups of cooked chickpeas (15 oz can, drained and rinsed)

2 tablespoons paprika

1 tablespoon coconut oil

1 small shallot, finely choppedĀ 

1 meyer lemon

1 large garlic clove, crushed

1/8 cup white wine vinegar

1/4 cup olive oil

1 tablespoon finely chopped mint

1/4 teaspoon salt

6 cups baby rocket

finishing salt

fresh cracked pepperĀ