Rinse 200 grams of brown rice thoroughly and soak it in water for 30 minutes. After soaking, drain the water.
In a deep pan, bring 500 ml of water to a boil. Add the soaked brown rice and a pinch of salt. Cook the rice on low heat for 30-35 minutes or until it's tender and the water is absorbed. Once cooked, let it cool down.
In another pan, boil 200 grams of soaked and drained chickpeas until they are soft. Drain the water and let them cool down.
In a large mixing bowl, combine the cooked brown rice, boiled chickpeas, 1 finely chopped onion, 1 chopped tomato, 1 chopped cucumber, and a handful of chopped coriander leaves.
In a small bowl, prepare the dressing by mixing 2 tablespoons of lemon juice, 2 tablespoons of olive oil, 1 teaspoon of cumin powder, salt, and black pepper to taste. Whisk the ingredients well.
Pour the dressing over the brown rice and chickpea mixture. Toss the salad gently to mix everything well. Refrigerate for 30 minutes before serving to allow the flavors to blend.