Jeweled Rice Salad

I think Eunice asked me, when I told her about this recipe, if it had jewelweed in it. It doesn't; it does have brown rice, green and red grapes, pecans, parsley, chickpeas, scallions and a garlic-lemon-honey dressing. I am loving these grainy-fruity salads. They last about a week in the frig and are crunchy and clean-tasting, nourishing and satisfying.

(For this recipe, I would add the toasted pecans just before eating so they wouldn't get soggy.)

I am moving a block away in a couple of days, so won't mess up the kitchen, which I cleaned yesterday, with the next recipe (Yogurt Scones) until sometime next week.

So far, I am loving this project. I discovered that eating the leftover chickpeas tasted almost as good as Pringles...(yeah, pathetic, I know).