AMIEs RICE & CHICKPEA Salad

• 3 tbsp extra virgin olive oil
• 1 garlic clove, finely chopped
• 1 a lovely bunch of fresh flat-leaf parsley, finely chopped
• 225 grams ripe tomatoes, peeled and seeded
• 12 fresh basil leaves, snipped
• 200 grams Italian rice
• 400 grams canned or organic chickpeas (in cartons)
• 1 salt and freshly ground black pepper

1. Cook the rice in plenty of boiling salted water.
2. Drain when just al dente.
3. Mix into the chickpeas.
4. Put the oil,.the chopped garlic and chopped parsley in a small frying pan.
5. Saute for 2 minutes, stirring constantly.
6. Dice the tomatoes and mix into the frying mixture.
7. Cook for 1 minute and then spoon over the rice and chickpea mixture.
8. Add the snipped fresh basil and plenty of pepper.
9. Toss thoroughly but lightly.
10. Taste and check the salt.
11. Serve at room temperature.

extra virgin olive oil, garlic, flatleaf parsley, tomatoes, basil, italian rice, chickpeas, salt

Taken from cookpad.com/us/recipes/338575-amies-rice-chickpea-salad (may not work)