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Middle Eastern Rice Salad

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2 tablespoons olive oil

1/2 Vidalia or other sweet onion, thinly sliced (about 3/4 cup)

1 (16-ounce) can chickpeas, rinsed and drained

1/2 teaspoon ground cumin

1/4 teaspoon salt

Freshly ground black pepper

3 cups cooked brown rice

1/2 cup chopped pitted dates

1/4 cup chopped fresh mint

1/4 cup chopped fresh parsley

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