Rice Chickpea Salad

Nice gluten free recipe for potlucks or for lunch.

• Ready In: 30 mins
• Serves: 6-8
• Yields: 5 cups

Ingredients

• 2  cups brown rice, cooked
• 1  cup chickpeas, cooked
• 1  cup corn, cooked
• 1  red bell pepper
• 1  green bell pepper
• 1  yellow bell pepper
• 3  yellow onions
• 1  garlic clove
• 1  cup  vegetable stock
• 1  tablespoon olive oil
•  salt
•  pepper
•  paprika (to taste)

Directions

1. Slice onions and fry in the olive oil until browned. Remove from pan.
2. Chop red, green, yellow bell pepper and garlic and mix with cooked rice, chickpeas and corn.
3. Pour in the vegetable stock, mix well and season with salt, pepper and paprica to taste.
4. Mix in the browned onions (they should still be warm when mixed in!).
5. Can be made ahead, but should be taken out of the fridge about one hour before serving for the flavors to develop.