- 1 c brown rice (or farro)
- 2 heirloom tomatoes
- 1 small cucumber
- 1 clove garlic
- 1/2 small red onion
- 2 T pine nuts
- 1 c chickpeas (canned)
- 3 T extra virgin olive oil
- Lemon juice
- 3/4 c parsley
- 1/2 small jalapeno
Cook rice according to package.
Combine chopped tomatoes and chopped cucumbers; add garlic and onion.
Toast pine nuts for approximately six minutes at 350 degrees.
Transfer pine nuts and tomato/cucumber mixture to bowl with rice, chickpeas, oil, lemon juice, parsley, and jalapeno; stir.
Season with salt and pepper; stir.
Let marinate for 20 minutes.
*Recipe courtesy of Self Magazine