Chickpea Salad with Parsley

yield: Makes 6 servings

1/4 cup olive oil

1 15 1/2-ounce cans garbanzo beans (chickpeas), rinsed, drained

1/2 cup cooked rice

1 cucumber, peeled, seeded, chopped (about 1 1/3 cups)

1/2 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

1/4 cup black olives, sliced

1 large tomato, chopped

1/4 cup fresh lemon juice

1 garlic clove, minced

1/4 teaspoon dried crushed red pepper

Salt and pepper to taste

Combine ingredients in large bowl. Add oil and toss to blend. Season salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)