Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Cooked chick peas |
| 1 cup | Cooked basmati rice |
| ½ \N | Red bell pepper, diced |
| ½ \N | Green bell pepper, diced |
| ½ \N | Yellow bell pepper, diced |
| 4 \N | Scallions, sliced |
| \N \N | Salt to taste ------VINAIGRETTE--------- |
| 2 teaspoons | Toasted sesame seeds |
| 1 teaspoon | Sesame oil |
| ¼ teaspoon | Cumin |
| 2 tablespoons | Lemon juice |
| 1 tablespoon | Olive oil |
+++++ ts Salt
Toss together chick peas, rice, bell peppers, scallions in a large bowl.
Whisk together all the ingredients for the vinaigrette. toss with salad & season to taste.
"The Hamilton Spectator" August, 1993 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini