Warm Broccoli, Chickpea and Rice Salad
This salad gets its punchy flavor from a garlicky vinaigrette that the components soak up while they’re warm. This is really a template for any combination that you’d like of grains, vegetables, beans, nuts and dried fruit, so feel free to use what you have on hand rather than making a trip to the store. See "Substitutions" below the recipe.
Make ahead: The vinaigrette and the steamed rice and broccoli can be refrigerated for up to 3 days before combining. Make sure to reheat the rice and broccoli before tossing with the vinaigrette.
Storage: Refrigerate leftovers for up to 4 days.
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
- 1/4 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
- 1/2 teaspoon fine salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1/2 cup walnut halves, chopped
- 1/2 cup dried cherries
- 1/2 cup lightly packed fresh flat-leaf parsley, chopped
- 1/2 cup pitted green olives, drained and chopped
Directions
Step 1
In a medium saucepan over medium-high heat, combine the rice and water and bring to a boil. Reduce the heat slightly to achieve a gentle boil and cook the rice until almost tender, about 20 minutes. Add the chickpeas. If you have a steamer insert that fits on the saucepan, attach it, add the broccoli, cover and cook until the broccoli is crisp-tender and the rice is tender, 3 to 4 minutes. (If you don’t have a steamer insert, continue cooking the rice and the chickpeas in the uncovered saucepan. In a large microwave-safe bowl, combine the broccoli with 1/4 cup of water and cook on HIGH until crisp-tender, 3 to 4 minutes.)
Step 2
Make the vinaigrette: While the rice is cooking, in a large bowl (big enough to fit the entire salad), whisk together the oil, lemon juice, mustard, agave, garlic, salt and pepper until emulsified.
Step 3
When the rice and broccoli are cooked, transfer the broccoli while it’s hot to the vinaigrette and gently toss to coat. Drain the rice and chickpeas and transfer them while they’re hot to the bowl with the broccoli and vinaigrette. Gently toss to coat, and let sit for 5 minutes.
Step 4
Stir in the walnuts, cherries, parsley and olives. Taste and season with more salt and/or pepper if needed. Serve warm.
Substitutions
Broccoli >> cauliflower, broccolini, broccoli rabe, zucchini, eggplant.
Lemon juice >> apple cider vinegar.
Agave nectar >> honey (if you’re not vegan), maple syrup.
Chickpeas >> white beans, pinto beans, black beans.
Brown rice >> Farro, barley, white rice.
Walnuts >> almonds, cashews, peanuts.
Dried cherries >> raisins, currants, dried apricots.
Green olives >> black olives, 1/4 cup capers.
