2 cups cooked wild rice, warmed

1/4 cup chopped red onion

1/4 cup lightly packed chopped fresh basil leaves (can substitute chopped parsley if preferred)

1 15-ounce can chickpeas or cannellini beans

Between 20 and 25 large black cherries, pitted and cut into quarters

3 tablespoons olive oil

2 tablespoons white balsamic or white wine vinegar

Sea salt and freshly ground pepper to taste

2 ounces of soft goat or cow’s cheese crumbled, or more to taste

chopped, toasted or lightly candied pecans