Rate this recipe!
| Servings |
|
Ingredients
SALAD
- 1 cup long-grain brown rice U.S.-grown preferred
- 1 15 oz can chickpeas drained and rinsed
- 1 15 oz can artichoke hearts
- 1 cup jarred roasted red peppers diced
- 2 cups cherry tomatoes halved
- 2 cups cucumber quartered and sliced
- 1/2 cup Kalamata olives
- 1/4 cup parsley chopped
- salt to taste
- pepper to taste
LEMON VINAIGRETTE
- 4 Tbsp lemon juice
- 1/3 cup olive oil
- 1 garlic clove minced
- 1/2 Tbsp Dijon mustard
- 1 Tbsp maple syrup
- salt to taste
- pepper to taste
Ingredients
SALAD
LEMON VINAIGRETTE
|
Rate this recipe!
|
Instructions
Salad
- Cook brown rice according to package instructions.
- While the rice cooks, drain and rinse chickpeas and artichoke hearts. Cut artichoke hearts in half lengthwise. Chop the remaining vegetables and parsley. Set ingredients aside.
- When rice is done cooking, let cool to room temperature. Add rice to a large mixing bowl and toss with all the vegetables, chickpeas, and parsley, plus a generous shake of salt and pepper.
- Drizzle 1/3 cup of vinaigrette into the salad and toss to combine. Add more dressing, 1 tablespoon at time, to taste.
Lemon Vinaigrette
- In a small jar, combine all the vinaigrette ingredients, plus a shake of salt and pepper. Tightly screw on the lid and shake vigorously for 30 seconds to 1 minute, until dressing is creamy and cloudy looking.
Recipe Notes
Recipe and photo courtesy of @DaisyBeet in partnership with USA Rice & The FeedFeed, at www.usarice.com/thinkrice.
Share this Recipe
Powered by WP Ultimate Recipe