• 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:

• 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.