Rice Chickpea Salad

Directions

1. 1
   Slice onions and fry in the olive oil until browned. Remove from pan.
2. 2
   Chop red, green, yellow bell pepper and garlic and mix with cooked rice, chickpeas and corn.
3. 3
   Pour in the vegetable stock, mix well and season with salt, pepper and paprica to taste.
4. 4
   Mix in the browned onions (they should still be warm when mixed in!).
5. 5
   Can be made ahead, but should be taken out of the fridge about one hour before serving for the flavors to develop.