1 c. rice
2 c. water
1 tsp. salt
1/2 can drained chickpeas
1 chopped green pepper
1 med. grated onion
2 grated carrots
1 can drained shrimp
2 stalks celery, chopped
1/2 c. frozen peas
1 tbsp. parsley

Cook the rice in salted water until tender (about 1/2 hour). Add rest of ingredients. Pour about 1 cup of oil-vinegar (or oil-lemon juice) herb dressing over it all; stir. Let chill and marinate at least 2 hours. Season to taste.