Middle Eastern Rice Salad

• 2 tablespoons olive oil
• 1/2 Vidalia or other sweet onion, thinly sliced (about 3/4 cup)
• 1 (16-ounce) can chickpeas, rinsed and drained
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• Freshly ground black pepper
• 3 cups cooked brown rice
• 1/2 cup chopped pitted dates
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh parsley

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook, stirring often, about 5 minutes or until onion begins to brown. Remove from heat, and stir in chickpeas, cumin, and salt. Season to taste with freshly ground black pepper.
2. Combine rice, onion-chickpea mixture, dates, mint, and parsley in a large bowl. Toss well until thoroughly combined. Serve warm or at room temperature.
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olive oil, vidalia, chickpeas, ground cumin, salt, freshly ground black pepper, brown rice, dates, fresh mint, parsley

Taken from www.myrecipes.com/recipe/middle-eastern-rice-salad (may not work)