Mediterranean Wild Rice Salad with Chickpeas

This recipe is adapted from Staying Alive! Cookbook for Cancer Free Living.  Serve this salad on a bed of spinach. This is a great recipe which provides complex carbohydrates, protein and healthy fats.  It makes a perfect lunch or dinner as the weather is getting warmer.  It serves 2.
Ingredients:
·         ½ cup brown long grain rice, rinsed
·         2 Tbs. wild rice, rinsed
·         1 ¼ cups of purified water
·         1 large or 1 cup cherry tomatoes, chopped
·         ½ cucumber, chopped
·         ½ cup parsley, chopped
·         ½ can chick peas or 2/3 cup precooked, rinsed
·         ¼ cup fresh herbs (basil, oregano, etc.)
Dressing:
·         1 clove garlic, chopped
·         2 Tbs. olive oil
·         2 Tbs. fresh lemon juice
·         ½ tsp. sea salt
Method:
1.    Rinse the rice and add to a pot.  Add the water and bring to a boil. Cover and reduce the heat to low. Cook for 45 minutes. Do not uncover or stir. After 45 minutes take the rice off the burner, fluff with a fork and let cool.
2.    Add the chopped vegetables, herbs and chickpeas to the cooled rice. Stir gently to mix.
3.    In a separate bowl or jar, mix the dressing ingredients well.  Pour over the salad and stir through.
4.    Serve on a bed of spinach and enjoy.
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