Instructions: 8 SERVINGS VEGAN (HONEY)

The curry dressing imparts a slightly sweet taste to this brown rice and chickpea salad. The salad can be made ahead and refrigerated up to two days.

In medium saucepan, bring water to boil over high heat. Add rice. Reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 40 minutes. Remove from heat, fluff rice with fork and let cool.

Meanwhile, in medium bowl mix chickpeas, carrots, raisins, green onions and chopped parsley. Add rice and stir to mix.

In small bowl, whisk together all dressing ingredients. Add to rice mixture and gently toss to coat. Cover and refrigerate at least 4 hours.

To serve, line platter with overlapping lettuce leaves. Spoon rice salad into center and garnish with cherry tomatoes and parsley sprigs.

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