Chickpea, Rice & Broccoli Salad


1/2 cup jarred roasted red pepper, chopped
2 cups cooked brown rice
2 cups blanched small broccoli florets
1 can chickpeas, drained and rinsed
2/3 cup Balsamic Vinaigrette Dressing
1/2 tsp black pepper
1/4 cup toasted slivered almonds or sunflower seeds


1. Prepare the brown rice (can use Quick Cooking rice to reduce preparation time) according to the directions, adding the broccoli for the final 3 minutes of cooking time. Transfer to glass or metal bowl.

2. Toss the rice and broccoli with the chick peas, chopped pepper and dressing.

3. Season with pepper and sprinkle top with slivered almonds or sunflower seeds. Salad can be served warm or cold.