Chickpea and Wild Rice Salad with Roasted Poblanos and Chili Lime Vinaigrette

Combine rice, water, olive oil, and salt in a saucepan. Bring to a boil then stir once. Cover tightly with a lid and reduce heat. Simmer for 15 minutes. Remove from heat and let stand, covered for 10 minutes. Fluff with a fork and put in a mixing bowl. Let rice cool completely.

Once rice has cooled, add chopped peppers, beans, cilantro and 3/4 cup dressing to the rice and gently toss to combine. Refrigerate for at least 1 hour to let flavors blend. Remove from the refrigerator a few minutes before serving, adding more dressing if desired. Can be served slightly chilled or at room temperature.

Chili-Lime Vinaigrette:
Combine all ingredients in a bowl or jar with a tight lid. Whisk or shake to combine. Makes 1 cup of dressing.