Cook the rice in boiling salted water until al dente.

Drain the cooked rice.

Combine the cooked rice with the chickpeas in a bowl.

In a small frying pan, heat olive oil.

Add the chopped garlic and parsley to the pan.

Sauté for 2 minutes, stirring constantly.

Dice the tomatoes and add them to the frying pan.

Cook for 1 minute.

Spoon the tomato mixture over the rice and chickpea mixture.

Add the snipped basil and pepper.

Toss gently to combine.

Taste and adjust salt if needed.

Serve at room temperature.