Broccoli and Chickpea Rice Salad

Ingredients

• 0.3 cup almonds lightly toasted sliced ( if desired)
• 4 cups broccoli florets 
• 2 cups brown rice dried cooked ()
• 2 tablespoons dijon mustard 
• 1.5 cup chickpeas dried cooked ()
• 0.3 cup cilantro leaves fresh trimmed chopped
• 1 clove garlic minced
• 2  spring onion trimmed chopped finely chopped finely
• 6 servings pepper fresh black
• 1.5  juice of lemon 
• 1 tablespoon olive oil 
• 2 teaspoons olive oil 
• 2  pineapple juice canned (juice from pineapple)
• 0.5 teaspoon pepper red
• 1.5 teaspoons sea salt to taste
• 0.3 cup sun-dried olives hot drained chopped for 40 minutes, and
• 2 teaspoons tamari sauce (soy)

Equipment

• bowl
• frying pan
• whisk

Directions

1. In a large skillet, heat the oil over medium heat.
2. Add the broccoli, stir well, and cover. Cook, stirring often, until the broccoli is tender.
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.
4. Pour the dressing over the salad and toss well to coat evenly. Taste for seasoning and serve.