Middle Eastern Rice Salad

Ingredients

··         2 tablespoons olive oil
·         1/2 Vidalia or other sweet onion, thinly sliced (about 3/4 cup)
·         1 (16-ounce) can chickpeas, rinsed and drained
·         1/2 teaspoon ground cumin
·         1/4 teaspoon salt
·         Freshly ground black pepper
·         3 cups cooked brown rice
·         1/2 cup chopped pitted dates
·         1/4 cup chopped fresh mint
·         1/4 cup chopped fresh parsley

Directions

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook, stirring often, about 5 minutes or until onion begins to brown. Remove from heat, and stir in chickpeas, cumin, and salt. Season to taste with freshly ground black pepper.

2. Combine rice, onion-chickpea mixture, dates, mint, and parsley in a large bowl. Toss well until thoroughly combined. Serve warm or at room temperature.