Mediterranean Rice Salad with Roasted Red Peppers

• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh lemon juice
• 2 garlic cloves, minced
• 1 tablespoon minced fresh basil or 1 teaspoon dried
• 1/2 teaspoon minced fresh oregano or 1/4 teaspoon dried
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/3 cup extra virgin olive oil
• 3 cups cold cooked brown basmati or other rice
• 1/2 cup grated fresh fennel
• 1/2 cup chopped red onion
• 1 1/2 cups cooked or canned chickpeas, rinsed and drained if canned
• One 4-ounce jar roasted red peppers, drained and chopped
• Torn mixed salad greens, for serving
• Oil-cured black olives, pitted, for garnish

1. In a small bowl, whisk together the vinegar, lemon juice, garlic, basil, oregano, salt, and pepper.
2. Whisk in the oil in a slow, steady stream until emulsified and smooth.
3. Set aside.
4. In a large bowl, combine the rice, fennel, onion, chickpeas, and roasted red peppers.
5. Add the dressing and toss well.
6. Cover and refrigerate for at least 30 minutes before serving.
7. Line a platter with salad greens and top with the rice salad.
8. Garnish with the black olives and serve.

balsamic vinegar, lemon juice, garlic, fresh basil, fresh oregano, salt, freshly ground black pepper, extra virgin olive oil, cold cooked brown basmati, fresh fennel, red onion, chickpeas, red peppers, mixed salad greens, black olives

Taken from www.cookstr.com/recipes/mediterranean-rice-salad-with-roasted-red-peppers (may not work)