Chickpea Summer Salad

Summer cookouts are upon us and if you are like me you never want to show up empty handed, even when the hosts insists you don't have to bring anything. This is my "go-to" summer salad. It's quick, easy, inexpensive and I typically have all the ingredients in my fridge at a moments notice.
It's also vegetarian and with certain rice mixes it can also be gluten free. I especially like this salad because there isn't anything that will go bad. I've been at many cookouts where the food sits out and people graze throughout the evening and I personally get squeamish with dairy products being out for a long period of time; potato salad is a perfect example! I do enjoy cheese sprinkled over the salad so I will bring a separate container of crumbled blue or goat cheese and place it next to the salad bowl for people to do themselves.

Be warned this recipe might become a staple of your summer dinners as well!

Ingredients:

1. One box of wild grain rice mix; I've used Near East Brown Rice, Uncle Ben's Wild Rice, Zatarains is Gluten free, recently though Farmhouse has been on sale at our Safeway for $1 so I've used it a lot. 
2. One can of chick peas; drained
3. Half of a can of diced tomatoes; drained
4. 1 celery stalk, thinly cut
5. 2 cups of frozen corn, I cook it in the microwave and then add it to the salad
6. Salt and pepper to taste
7. 1/4 cup of balsamic vinaigrette dressing; if you are making this dish gluten free be sure to check the label of the dressing. Newman's Own makes a great balsamic vinaigrette dressing that just so happens to be gluten free.

Mix all the ingredients in a large bowl and serve at room temperature.
Enjoy!