Broccoli and Chickpea Rice Salad

Ready in : 45 mins

Broccoli and Chickpea Rice Salad takes roughly 45 minutes from beginning to end. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 355 calories, 15g of protein, and 10g of fat per serving. This recipe serves 6. For $1.13 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. It works well as a main course. 44 people were glad they tried this recipe. It is brought to you by foodandspice.blogspot.com. A mixture of ground pepper, broccoli florets, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. With a spoonacular score of 99%, this dish is tremendous.

Diets

GLUTEN FREE

DAIRY FREE

LACTO OVO VEGETARIAN

VEGAN

Ingredients

almonds

0.25 cup

broccoli florets

4 cups

brown rice

2 cups

dijon mustard

2 tablespoons

chickpeas

1.5 cup

parsley

0.25 cup

garlic

1 clove

to 3 green onions

2

ground pepper

6 servings

juice of lemon

1.5

olive oil

1 tablespoon

olive oil

2 teaspoons

2 tablespoons pineapple juice (juice from canned pineapple)

2

pepper flakes

0.5 teaspoon

sea salt

1.5 teaspoons

sun-dried tomatoes

0.33333334 cup

tamari sauce

2 teaspoons

Cooking in Steps

1
In a large skillet, heat the oil over medium heat.

cooking oil

frying pan
2
Add the broccoli, stir well, and cover. Cook, stirring often, until the broccoli is tender.

broccoli
3
Add the broccoli to a large bowl, along with the remaining salad ingredients.To make the dressing, whisk together all of the dressing ingredients in a small bowl.

broccoli

whisk

bowl
4
Pour the dressing over the salad and toss well to coat evenly. Taste for seasoning and serve.

seasoning