Description
A refreshing and healthy salad combining chickpeas, broccoli, and brown rice with a zesty herb vinaigrette.
Ingredients
- 1 1/2 cups cooked brown rice, cooled
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 1/2 cups broccoli florets, steamed or blanched
- 1/2 cup red onion, finely chopped
- 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
- 1/4 cup Kalamata olives, pitted and halved
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Prepare the Vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, parsley, dill, Dijon mustard, minced garlic, salt, and pepper. Set aside.
- Combine Salad Ingredients: In a large bowl, combine the cooked brown rice, chickpeas, steamed broccoli florets, red onion, sun-dried tomatoes, and Kalamata olives.
- Dress the Salad: Pour the herb vinaigrette over the salad and toss gently to coat all the ingredients evenly.
- Add Feta (Optional): If desired, sprinkle the crumbled feta cheese over the salad.
- Chill (Optional): For best flavor, cover the salad and chill in the refrigerator for at least 30 minutes before serving.
- Serve: Serve the chickpea, broccoli, and brown rice salad chilled or at room temperature.
Notes
This salad can be enjoyed on its own or as a side with grilled chicken or fish. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean