Broccoli and Chickpea Rice Salad

Ingredients

• 0.3 cupalmondslightly toasted sliced ( if desired)
• 4 cupsbroccoli florets
• 2 cupsbrown ricedried cooked ()
• 2 tablespoonsdijon mustard
• 1.5 cupchickpeasdried cooked ()
• 0.3 cupcilantro leavesfresh trimmed chopped
• 1 clovegarlicminced
• 2 spring oniontrimmed chopped finely chopped finely
• 6 servingspepperfresh black
• 1.5 juice of lemon
• 1 tablespoonolive oil
• 2 teaspoonsolive oil
• 2 pineapple juicecanned (juice from pineapple)
• 0.5 teaspoonpepperred
• 1.5 teaspoonssea saltto taste
• 0.3 cupsun-dried oliveshot drained chopped for 40 minutes, and
• 2 teaspoonstamari 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.