Rice Chickpea Salad

• 2 cups brown rice, cooked
• 1 cup chickpeas, cooked
• 1 cup corn, cooked
• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• 3 yellow onions
• 1 garlic clove
• 1 cup vegetable stock
• 1 tablespoon olive oil
• salt
• pepper
• paprika (to taste)

1. Slice onions and fry in the olive oil until browned. Remove from pan.
2. Chop red, green, yellow bell pepper and garlic and mix with cooked rice, chickpeas and corn.
3. Pour in the vegetable stock, mix well and season with salt, pepper and paprica to taste.
4. Mix in the browned onions (they should still be warm when mixed in!).
5. Can be made ahead, but should be taken out of the fridge about one hour before serving for the flavors to develop.

brown rice, chickpeas, corn, red bell pepper, green bell pepper, yellow bell pepper, yellow onions, garlic, vegetable stock, olive oil, salt, pepper, paprika

Taken from www.food.com/recipe/rice-chickpea-salad-387562 (may not work)