Asian Shrimp And Chickpea Salad

• 2 cups cooked instant brown rice (cooked without salt or fat)
• 1 1/2 cups fresh bean sprouts
• 1/3 cup diagonally sliced green onions
• 1 pound cooked, peeled medium-size fresh shrimp
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1 (6-ounce) package snow peas, thawed
• 1/4 cup rice vinegar
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon dark sesame oil
• 2 teaspoons water
• 1 1/2 teaspoons grated peeled fresh ginger
• 1/2 teaspoon brown sugar
• 1/4 teaspoon pepper

1. Combine first 6 ingredients in a large bowl; toss well.
2. Combine vinegar and remaining 6 ingredients; stir well with a wire whisk. Pour over rice mixture; toss well. Cover and chill until ready to serve.

brown rice, fresh bean sprouts, green onions, shrimp, chickpeas, snow peas, rice vinegar, soy sauce, sesame oil, water, ginger, brown sugar, pepper

Taken from www.myrecipes.com/recipe/asian-shrimp-chickpea-salad (may not work)