Almost Taboulleh Salad

A delightfully refreshing Mediterranean salad, replacing the bulgar wheat with quinoa, rice or millet makes it gluten free. Love this on felafel with hummas. This salad is very soothing on the stomach.

yield: Makes 6 servings

1/4 cup olive oil

1 15 1/2-ounce cans chickpeas, or 2 cups soaked and cooked dried

1cup cooked rice, quinoa or millet

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.)