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Warm Broccoli, Chickpea and Rice Salad
Ingredients
  • 1 cup short-grain brown rice
  • 4 cups water, plus more if needed
  • One (15-ounce) can no-salt-added chickpeas, drained and rinsed
  • 1 broccoli crown (12 ounces to 1 pound), trimmed and cut into florets
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons agave nectar
  • 3 garlic cloves, pressed or finely grated
  • ½ teaspoon fine salt, plus more to taste
  • ¼ teaspoon freshly ground black pepper, plus more to taste
  • ½ cup walnut halves, chopped
  • ½ cup dried cherries
  • ½ cup lightly packed fresh flat-leaf parsley, chopped
  • ½ cup pitted green olives, drained and chopped
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