Brown Rice and Chickpea Salad | America's Test Kitchen

Ingredients

• 6 cups water
• 1 cup brown rice, preferably long grain or basmati
• 2 teaspoons olive oil or butter
• 1 teaspoon table salt
• 2/3 cup dried chickpeas, soaked at least 8 hours and drained
• 2 medium cloves garlic, peeled
• 1 bay leaf
• 4 tablespoons olive oil
• 1 large lemon, juiced to yield 1 1/2 tablespoons lemon juice
• 1 1/2 tablespoons white vinegar
• 1/2 teaspoon curry powder
• 1 1/2 teaspoons honey
• 3 tablespoons minced fresh basil leaf
• Table salt to taste
• 1 large red bell pepper, cored, seeded, and diced small
• 1/4 cup sliced almonds, lightly toasted