Brown Rice Salad with Cumin & Lime Vinaigrette

1/4 cup lime juice
1/4 cup olive oil
2 cloves garlic
1 tsp ground cumin
2 dashes of turmeric
sea salt
1 cup grape tomatoes, sliced in half
1 cup chickpeas or cannellini beans
2 cups cooked brown rice
5 tbsp fresh cilantro, finely chopped

Put garlic clove and salt in a small bowl and mash them together with a fork to form a paste. Add lime juice, zest, cumin and turmeric. Whisk lime juice mixture together then slowly whisk in the olive oil. Taste, adjust salt as needed; set aside.
Combine remaining ingredients in a bowl. Toss in dressing.
Chill to serve.

In a medium bowl, combine rice, garbanzo beans, chopped green chiles, tomatoes, and cilantro. Add dressing and toss gently to combine. Can be served immediately. If made ahead and refrigerated, allow to sit at room temperature for 30 minutes before serving.

Makes approx 6 servings; approx 2/3 cup each