Brown Rice Salad

• 1 cup cooked gluten free brown rice
• 1 cup sundried tomatoes
• 1/2 cup red onion, finely chopped
• 1 cup chickpeas, drained and rinsed well
• 2 garlic cloves, minced
• 1 tbsp. extra virgin olive oil
• Sea salt and freshly ground organic GF black pepper to taste
• 1 cup cucumber, diced
• 1/2 cup crumbled good quality feta cheese
• 1/2 cup kalamata olives
• 2 tbsp. fresh organic basil leaves
• 1/2 cup fresh organic parsley, chopped
• 2 tbsp. freshly squeezed lemon juice

1. In a medium bowl combine, rice, cucumber, tomatoes, feta, onion, olives and chickpeas.
2. In another bowl whisk together basil, garlic, parsley, olive oil and lemon juice and stir into the rice. Season with salt and pepper to taste. Rest the salad for 1 hour before serving so the rice can absorb the delicious flavours.

brown rice, tomatoes, red onion, chickpeas, garlic, extra virgin olive oil, salt, cucumber, crumbled good quality, kalamata olives, fresh organic basil leaves, fresh organic parsley, freshly squeezed lemon juice

Taken from www.epicurious.com/recipes/member/views/brown-rice-salad-52899891 (may not work)