Balsamic Chickpea, Brown Rice & Broccoli Salad

By Amanda26

Ingredients

• 1 red pepper
• 2 cups cooked long-grain converted brown rice
• 2 cups blanched small broccoli florets
• 1 can (19 oz/540 ml) chickpeas, drained and rinsed
• 2/3 cup Balsamic vinaigrette dressing
• 1/2 tsp each salt and pepper
• 1/4 cup toasted slivered almonds or sunflower seeds

Details

Servings 4

Preparation

Step 1

Preheat the grill to medium-high. Place the pepper directly on the grill. Cook, turning as needed, for 15 minutes or until charred. Transfer to a bowl; cover. Remove and discard skin and seeds. Chop pepper into bite-size pieces.

Toss the rice with the broccoli, chickpeas, chopped pepper and dressing. Season with salt and pepper. Spoon into a serving bowl and sprinkle with almonds.

Serve the salad warm or cold.