Warm Chickpea and Rice Salad

I really impressed myself with this one. I can't wait for my taste testers to get a hold of this one.

I dedicate this recipe to my restaurant game friends:  Megatron (who realizes she can, indeed, cook with the help of the blog), A100 (one of the kindest souls you'll ever meet), Gluten Free (my Celiac buddy from down under) and my newest friend Wolves Love (who I pray for every day to help her with her journey). These ladies (and include myself in this) are totally addicted to our ipad game and have become friends through it.  These gals so often make my day.

So, ladies, and everyone else, get ready to wow your next get-together.

You will need:

• 1 cup rice
• 2 cups water
• 1 Knorr veggie cube
• 1 tsp. ground cumin
• 1/4 cup honey
• 1/3 cup white wine vinegar
• 1/2 cup olive oil
• 2 tomatoes, diced and seeds removed
• 1/4 fresh chives
• 1 lbs. baby arugula leaves, washed and spinned
• 1/4 cup salted soy nuts
• 2 cans chick peas, drained and rinsed
• 1/2 cup chevre, crumbled
• Salt and pepper

Put rice, water and veggie cube in a large pan.  Bring to a boil, then reduce heat and simmer for about 5 minutes.  Stir in chickpeas.  Keep simmering (you may need to bring to a boil again) until rice is done.

Add in arugula leaves and cover until they wilt.  Stir.  Add in tomatoes and chives.  Add salt and pepper to taste.

Finally, stir in soy nuts and chevre.  Serve warm.