Brown Rice and Chickpea Salad

Name: Brown Rice and Chickpea Salad
Yield: Serves 4 as a light main course
Ingredients: 6 cups, water; 1 cup, brown rice, preferably long grain or basmati; 2 teaspoons, olive oil or butter; 1 teaspoon, table salt; 2/3 cup, dried chickpeas, soaked at least 8 hours and drained; 2 medium cloves, garlic, peeled; 1 , bay leaf; 1 teaspoon, table salt; 4 tablespoons, olive oil; 1 , large lemon, juiced to yield 1 1/2 tablespoons lemon juice; 1 1/2 tablespoons, white vinegar; 1/2 teaspoon, curry powder; 1 1/2 teaspoons, honey; 3 tablespoons, minced fresh basil leaf; , Table salt to taste; 1 , large red bell pepper, cored, seeded, and diced small; 1/4 cup, sliced almonds, lightly toasted

Main Courses
Beans
Rice
Vegetarian
Salads

Appears in Cook's Illustrated January/February 1994

It takes a rice steamer, or a combination of boiling and steaming, to make brown rice with the best flavor and texture.

SERVES 4 as a light main course

TIME 2 hours, plus 8 hours soaking and 1 hour cooling

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