Recipe Card
ingredients
- 1 cup U.S.-grown long grain brown rice, dry
- 1 (15 ounce) can chickpeas
- 1 (15 ounce) can artichoke hearts
- 1 cup jarred roasted red peppers, diced
- 2 cups cherry tomoatoes, halved
- 2 cups cucumbers, quartered and sliced
- 1/2 cup kalamata olives
- 1/4 cup parsley, chopped
- Salt
- Pepper
For the Lemon Vinaigrette:
ingredients
- 4 tablespoons lemon juice
- 1/3 cup olive oil
- 1 clove garlic, minced
- 1/2 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- Salt
- Pepper
Method
Step 1
Cook U.S.-grown long grain brown rice according to package instructions.
Step 2
While the rice cooks, prepare the vegetables. Drain and rinse chickpeas and artichoke hearts. Cut artichoke hearts in half lengthwise.
Step 3
Chop up the rest of the vegetables and parsley. Set ingredients aside.
Step 4
Combine all the vinaigrette ingredients, plus a shake of salt and pepper, in a small jar. Tightly screw on the lid and shake vigorously for 30 seconds - 1 minute, until dressing is creamy and cloudy looking.
Step 5
When rice is done cooking, let it cool to room temperature. Add rice to a large mixing bowl and toss with all the veggies, chickpeas, and parsley, plus a generous shake of salt and pepper.
Step 6
Drizzle 1/3 cup of vinaigrette into the salad and toss to combine. Add more dressing, 1 tbsp at a time, to taste.