This too is for vegetables to be eaten cold.

Ingredients

　　2/3 cup cooked chickpeas (you may use canned ones)

　　1/2 cup short- or medium-grain rice

　　2 tomatoes, peeled and chopped

　　1 large onion, finely chopped

　　Salt and pepper

　　1/4 cup chopped fresh mint

　　1/2 teaspoon ground cinnamon or 1/4 teaspoon ground allspice

Step 1

Step 2

　　The New Book of Middle Eastern Food Copyright © 2000Knopf