Black Rice Salad

• 2 cup black rice
• .3 cup dried currants
• .5 red onion, diced
• 2 tbsp red wine vinegar
• 1 fresh continental parsley, roughly chopped
• 400 g tin chickpeas, drained
• .3 cup flaked almonds, toasted
• 1 pomegranate, seeds only
• 2 lemons, juiced
• .3 cup extra virgin olive oil
• 2 garlic cloves, crushed