Chickpea-And-Basmati-Rice Salad With Toasted-Sesame-Seed Vinaigrette

• 3/4 cup canned chickpeas, drained and rinsed
• 1 cup cooked basmati rice
• 1/2 each red, green and yellow bell peppers, stemmed, cored, deribbed and cut into 1/2-inch squares
• 4 scallions, trimmed and thinly sliced
• Salt to taste
• 2 teaspoons toasted sesame seeds
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon ground cumin
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1/4 teaspoon salt

1. To make the salad, toss together the chickpeas, rice, bell peppers and scallions in a large bowl.
2. To make the vinaigrette, stir together the sesame seeds, sesame oil and cumin in a medium bowl.
3. Whisk in the lemon juice.
4. Slowly whisk in the olive oil and add the salt.
5. Toss the vinaigrette with the salad and season with salt to taste.
6. Divide among 4 plates and serve.

chickpeas, basmati rice, red, scallions, salt, sesame seeds, sesame oil, ground cumin, lemon juice, olive oil, salt

Taken from cooking.nytimes.com/recipes/10656 (may not work)