Greek Rice Salad:
3 cups cooked rice (I added garlic granules and oregano to the cooking water)
1 capsicum cut into small cubes
cucumber diced (however much you want in the salad)
4 sun-dried tomatoes, finely chopped
1 tomato finely chopped
small red onion finely sliced
1 can of chickpeas, drained and rinsed
Mix everything together and add feta, crumbled, to taste.
Chill until ready to serve.
Before serving add:
cucumber and mint yoghurt dip
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