Warm rice and chickpea salad | Women's Weekly Food

Ingredients

• 1 cup (200g) doongara rice
• 1 3/4 cup (430ml) water
• 300 gram can chickpeas, rinsed, drained
• 1/4 cup (40g) sultanas
• 1/4 cup (35g) dried apricots, chopped finely
• 2 green onions, sliced thinly
• 2 tablespoon toasted pine nuts
• 1 teaspoon finely grated orange rind
• 1/3 cup (80ml) orange juice
• 1 tablespoon balsamic vinegar
• 1 clove garlic, crushed
• 1 centimetre piece fresh ginger (5g), grated