Greek Rice and Chickpea Salad
1. Toast pine nuts in skillet over medium heat 4 minutes, or until browned. Set aside.
2. Pour 1/2 cup boiling water over tomatoes in bowl. Let stand 30 minutes, then drain.
3. Coat large nonstick skillet with cooking spray, and heat over medium-high heat. Add spinach and garlic, and cook 3 minutes, or until spinach wilts, turning often with tongs.
4. Combine rice, tomatoes, cheese, olives, oregano, chickpeas and spinach in serving bowl. Whisk together vinegar, olive oil and sugar in small bowl. Pour over rice mixture, and toss to combine. Sprinkle with pine nuts.