Cook the rice in plenty of boiling salted water. Drain when just al dente. Mix into the chickpeas.
Put the oil,.the chopped garlic and chopped parsley in a small frying pan. Saute for 2 minutes, stirring constantly.
Dice the tomatoes and mix into the frying mixture. Cook for 1 minute and then spoon over the rice and chickpea mixture. Add the snipped fresh basil and plenty of pepper. Toss thoroughly but lightly. Taste and check the salt. Serve at room temperature.