Chickpea Rice Salad

Spice pattern: Savory
This is a very pretty salad visually, with the bright red bell peppers and tomatoes, the bright yellow chickpeas, the bright green scallions and parsley, and the white rice. The proportion of beans to grain in this salad is about 1:1. so I like to have some crackers on the side. I used short grain white rice, but another rice could be used also.
Elements- 

• 1 c chickpeas or soybeans, soaked
• 4 in stick kombu
• ¼ tsp turmeric
• 2 slices ginger
• 1 tsp oil
• 4 c water
• ½ tsp salt or to taste
• 4 tbsp peanut or olive oil
• 2-3 cloves garlic
• 1 tsp marjoram
• ½ tsp sage
• 1 tsp rosemary
• ½ tsp thyme
• ½ tsp black pepper or to taste
• 6-8 scallions chopped
• ½-1 pint cherry tomatoes, halved
• 1 red bell pepper chopped
• ½ c parsley chopped
• 2 c cooked rice

Description-
Boil the drained beans for about 10 minutes, then cook the beans with the first group of ingredients, preferably in a pressure cooker, until tender (90 min in a pressure cooker, about 3 hours stovetop.) When tender, add salt to the cooking water, stir and let sit 5 minutes. Add the other ingredients to a salad bowl in the order listed, stirring after each one is added. (The spice ingredients are added first to permeate the oil.) Add the chickpeas and rice and stir, then add the vinegar. Adjust seasonings to taste and serve.