Chickpea Confetti Salad

• 2 c cooked short-grain brown rice, cooled
• 1 can chickpeas, drained and rinsed
• 2 large carrots, peeled and diced
• 2 scallions, sliced thin
• 1 to 2 Tbsp fresh dill, to taste
• ¹⁄₂ c pecans, chopped
• ¹⁄₄ c raisins

Dressing

• 4 Tbsp extra-virgin olive oil
• 2 Tbsp champagne vinegar
• 1 Tbsp balsamic vinegar
• 1 Tbsp agave syrup
• 1 garlic clove, minced
• ¹⁄₂ tsp sea salt
• Freshly ground black pepper, to taste