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Balsamic Chickpea, rice and broccoli salad recipe
As there are a number of vegetarians on my flist, i thought you might like this recipe. I haven't tried it buy my niece has and loves it. For non-veggies, you could probably toss in some cooked chicken if you wanted to.
EASY BALSAMIC CHICKPEA, BROWN RICE
and broccoli salad
1 red pepper (or ½ cup chopped, jarred roasted red pepper)
2 cups cooked long-grain converted brown rice
2 cups blanched small broccoli florets
1 can chickpeas, drained and rinsed
2/3 cup Balsamic Vinaigrette Dressing
½ tsp each salt and pepper
1/4 cup toasted slivered almonds or sunflower seeds
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.
EASY BALSAMIC CHICKPEA, BROWN RICE
and broccoli salad
1 red pepper (or ½ cup chopped, jarred roasted red pepper)
2 cups cooked long-grain converted brown rice
2 cups blanched small broccoli florets
1 can chickpeas, drained and rinsed
2/3 cup Balsamic Vinaigrette Dressing
½ tsp each salt and pepper
1/4 cup toasted slivered almonds or sunflower seeds
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.