Moroccan Chickpea Rice Salad

• active time: 15 minutes
• total time: 15 minutes

Ingredients

3 cups cooked GF long grain rice (I used basmati rice)

1/2 cup raisins

1 large carrot, grated

1 bell pepper, (any color)

1/4 red onion, finely chopped

14 oz. can chickpeas, drain and rinse well

2 tsp. minced ginger

1 garlic clove, minced

1 tsp. GF ground cumin

1 tsp. GF ground coriander

1/2 tsp. GF turmeric powder (sometimes I add it to the water with rice while the rice is cooking)

1/4 tsp. GF ground cinnamon

1/2 tsp. Himalayan salt

2 Tbsp. Fresh lemon juice

2 Tbsp. Extra virgin olive oil

1/4 cup chopped fresh cilantro or fresh mint or both

Directions

Place all the ingredients in the same order as listed in a large bowl

Mix together, cover and set aside for 30 minutes or refrigerate overnight

Mix just before serving and serve at room temperature