Brown Rice and Chickpea Salad

Brown Rice and Chickpea Salad
Kim Hamilton

3 cups cooked brown rice
1- 19 oz can chickpeas/garbanzo beans
1 large bell pepper (any color) seeded and chopped
1/4 cup sliced or slivered almonds, lightly toasted
1/4 cup olive oil
1 1/2 Tbsp. lemon juice
1 1/2 Tbsp. white or apple cider vinegar
3/4 tsp. salt
3 Tbsp. (or more) minced fresh basil leaves

Prepare brown rice according to package directions. Fluff cooked rice with a fork and let cool slightly. Stir in chickpeas, bell pepper and almonds.

Whisk together olive oil, lemon juice, vinegar, and salt in a small bowl until smooth. Stir in basil. Drizzle over rice and bean mixture and mix well. Serve slightly warm, room temperature or cold.