Ingredients

  • 1/4 cup sliced almonds (lightly toasted if desired)
  • 4 cups broccoli florets
  • 2 cups cooked brown rice (2/3 cup dried rice)
  • 2 tablespoons Dijon mustard
  • 1 1/2 cup cooked chickpeas (1/2 dried chickpeas)
  • 1/4 cup fresh cilantro or parsley, trimmed and chopped
  • 1 clove garlic, minced
  • 2 to 3 green onions, trimmed and chopped, or 2 shallots finely chopped
  • fresh ground black pepper
  • juice from 1/2 lemon (1 1/2 tablespoons)
  • 1 tablespoon olive oil
  • 2 teaspoons olive oil
  • 2 tablespoons pineapple juice (juice from canned pineapple)
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 teaspoons sea salt, or to taste
  • 1/3 cup sun-dried tomatoes, soaked in hot water for 40 minutes, drained and chopped (optional)
  • 2 teaspoons tamari (soy) sauce

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • In a large skillet, heat the oil over medium heat.
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Step 2

  • Add the broccoli, stir well, and cover. Cook, stirring often, until the broccoli is tender.
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Step 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.
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Step 4

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