Chickpea Rice Salad

I made this salad for lunch today and really liked the results.  This salad can be made ahead of time or with leftover rice from the night before.  This salad will fill you up thanks to the beans, corn and rice.  Delicious!


5 cups cooked brown rice
1 bag frozen corn
2 cans garbanzo beans, unsalted (one drained, one undrained)
1 lime, zest & juice
2 tomatoes, chopped
½ small red onion, diced
1 large handful fresh parsley, chopped
2 cloves garlic, minced
1 t. dried basil
Salt & pepper to taste


Combine the brown rice, frozen corn, 2 cans garbanzo beans + juice,  lime zest and juice, tomatoes, red onion, fresh parsley, garlic, basil and salt & pepper in a large bowl.  Stir well and either serve or refrigerate for later use.