Roasted Coriander, Chickpea and Lime Rice
1. Mix rice, water and 1/2 teaspoon of the sea salt in medium saucepan. Bring to boil on high heat. Reduce heat to low; cover and simmer 18 to 20 minutes or water is absorbed and rice is tender. Remove from heat. Let stand 5 minutes. Fluff with fork.
2. Meanwhile, mix oil, coriander, lime juice and remaining 1/4 teaspoon sea salt in large bowl with wire whisk until well blended. Add tomatoes, chickpeas, cilantro and onions; toss to coat. Add rice; toss gently to coat. Serve at room temperature or refrigerate until ready to serve.