Ingredients: Serves 4

400 g rice
2 red peppers
150 g chick peas (cooked)
1/2 teaspoon saffron
4 tablespoons white vinegar
Extra virgin olive oil
Salt and pepper

Difficulty: Easy

Preparation time: 30 minutes

Method: Boil the rice. When the rice is almost but not quite cooked, add the saffron and then continue cooking until the rice is done. In a large salad bowl add: the rice, the peppers (washed, blanched in boiling water and cut into thin strips), the chickpeas and a dressing of oil, vinegar, salt and pepper. Mix well and serve.