Wild rice and chickpea salad

I decided to try and recreate a salad from the cafe of a local health food store. It didn't turn out exactly the same, but it still tastes pretty good. This makes a nice light salad for lunch.

Wild rice and chickpea salad

1 c wild rice
4 c low sodium chicken broth (could use vegetable broth)
1 1/2 c chickpeas
2 large stalks celery, chopped
1 1/2 enormous green onions, sliced
Italian parsley, minced
cilantro, minced
3/4 c mixture of: toasted pine nuts, sunflower seeds, pepitas, dried cranberries
olive oil
red wine vinegar
lemon juice
sugar
sesame oil
freshly ground sea salt and pepper

Cook the wild rice as per directions; drain and run under cold water. Toss with the following: chickpeas, celery, onions, parsley, cilantro, and nut/seed/fruit. Toss with a dressing made from the remaining ingredients. Let sit in the fridge for a few hours to allow the flavours to blend. Serve at room temp.