Easy Balsamic Chickpea, Brown Rice & Broccoli Salad

Simplify prep time by adding broccoli florets to the same pot as the rice during the last 3 min of cooking. Substitute the grilled pepper for 1/2 cup chopped, jarred roasted red pepper.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1  red pepper
• 2  cups cooked long-grain rice
• 2  cups broccoli florets
• 1 (19 ounce) can chickpeas, drained and rinsed
• 2⁄3 cup  balsamic  vinaigrette dressing
• 1⁄2 teaspoon  salt & pepper (or to taste)
• 1⁄4 cup  toasted  slivered almonds or 1⁄4 cup sunflower seeds

Directions

1. Pre heat grill to medium-high heat. Place pepper directly on grill. Cook, turing as needed for 15 minute or until charred. put in bowl cover. remove skin and seeds chop pepper into pieces
2. Toss rice, broccoli, chickpeas, chopped pepper and dressing. season with salt and pepper top with almonds.
3. Serve warm or cold.