Cook the rice according to package instructions. Fluff, cover, and set aside to cool.
When the rice is cool, combine it in a large mixing bowl with the chickpeas, carrot, celery, pomegranate seeds, and green onions.
Whisk together the oil, vinegar, syrup, garam masala, salt, pepper, and shallots. Pour the dressing over the salad ingredients and toss to combine. Adjust seasonings to taste and serve. Salad leftovers will keep in an airtight container in the fridge for up to four days.
Notes
Leftovers will keep in an airtight container in the fridge for up to three days.