Rice Salad with Chickpeas and Tomatoes

Start by cooking the rice. Put 1 tablespoon olive oil in a pan and heat. Then slice up the garlic and add. When the garlic starts to color, add the rice. Stir for a couple of minutes and then add 2 cups hot water and 1 teaspoon salt. Cook over high heat for 7 minutes, then reduce and simmer for 8 more minutes. If the rice has absorbed all the water in this time but is still hard, add a little more water. Let stand for a short while.

Wash tomato and celery and chop into small pieces.

In a bowl, combine the rice, chopped tomato and celery, chickpeas, and crumble in the cheese. Mix the ingredients and serve immediately.

Feel free to add a handful of sliced black olives.

This salad is delicious when dressed with oil, vinegar, and salt.

If you are vegan use vegan cheese.