Lamb And Chickpea Salad - cooking recipe

Ingredients

7 oz brown rice
1 lb lamb loin
1 (15 oz) can chickpeas, rinsed, drained
2 None tomatoes, chopped
1 None small red onion, finely chopped
1 None red bell pepper, deseeded, finely chopped
1 None small cucumber, finely chopped
3 tbsp fresh parsley, chopped
2 tbsp fresh mint, chopped
1/2 cup French dressing

Preparation

Cover rice with salted water. Bring to a boil, reduce heat and simmer, covered, for 35-40 mins, until tender. Drain.
Meanwhile, preheat a grill plate over high heat. Season lamb then grill for 4-5 mins per side, or until cooked to your liking. Let rest, covered, for 5 mins then thinly slice.
Toss lamb with remaining ingredients and rice. Season.