Rice Salad with Garbanzo Beans & Tomatoes

2-1/2 c. short-grain rice
1/4 c. extra-virgin olive oil
2 T. red wine vinegar
1/8 t. red pepper flakes
1 lb. cherry tomatoes, thinly sliced
3 c. canned garbanzo beans (chickpeas), drained
1 bunch mint, torn, plus extra for garnish
Salt

Cook the rice in a large pot of salted, boiling water with 1 T. of oil until tender, 12-15 minutes. Drain and let cool completely. Transfer to a large bowl.

Mix the remaining oil, vinegar, and red pepper flakes in a small bowl. Pour the dressing over the rice and toss well.

Mix half the tomatoes and half the garbanzo beans into the rice. Add the mint and mix well. Season with salt. Place on serving platter or in serving bowl, and top with the remaining tomatoes and garbanzo beans. Garnish with a sprig of mint.

Serve 4-6.

Adapted from Simply Delicious Vegetarian, p. 22.