Red Rice with Chick Peas, Lemon and Mint


5 cups cooked red rice
2 cup peas
4-5 green onions, finely sliced (about 1 cup)
½ cup chopped fresh mint or about 3 tbsp dried
2 x 400g tins of chickpeas, rinsed and drained
zest of 1 medium lemon
juice of 3 medium lemons
about 2 tbsp olive oil
1 tsp iodized sea salt
2 cloves garlic, minced
3/4 cup sliced toasted almonds


Cook red rice according to package directions while preparing other ingredients. About 1 ½ or 2 cups of uncooked rice should be enough.

Cook peas and garlic in microwave. Prepare remaining ingredients.  Place in a large salad bowl.  Add warm rice and mix well.  Serve warm or at room temperature.  Keeps well in fridge for 3 days.