Rice salad with bell peppers, zucchini, and cilantro

1 cup white basmati rice
1/2 can garbanzo beans, rinsed
1/2 red bell pepper, diced
2 ribs celery, diced
1 small onion, diced
3 Tbsp fresh cilantro, chopped
1 small zucchini, diced

Dressing:
salt
lemon juice
olive oil

Rinse the rice, then boil it rice in lots of water for about 20 minutes. When the rice is done, tip in the garbanzo beans for about a minute to heat them up. Drain in a strainer and rinse lightly.

In the meantime, saute the onions and zucchini in olive oil until they are soft and starting to to brown. Cook the bell pepper for just a minute.

Mix together the dressing ingredients.

While still hot, mix together the rice, cooked veggies, celery, cilantro, and dressing.