Makes 4 servings
Prep Time
15 min
Cook Time
45 min
Total Time
1 h



  • 1 cup long grain brown rice
  • 1 (398 mL) can chickpeas
  • 1 (398 mL) can artichoke hearts
  • 1 cup jarred roasted red peppers, diced 
  • 2 cup cherry tomatoes, halved
  • 2 cup cucumber, quartered and sliced 
  • ½ cup  kalamata olives
  • ¼ cup  parsley, chopped
  • season with salt & pepper

Lemon vinaigrette:

  • 4 tablespoons  lemon juice
  • ⅓ cup  olive oil
  • ½ table spoon dijon mustard
  • 1 tablespoon  maple syrup
  • season with salt & pepper


  1. Cook U.S.-grown brown rice according to package instructions.
  2. While the rice cooks, prepare the vegetables. Drain and rinse chickpeas and artichoke hearts. Cut artichoke hearts in half lengthwise. 
  3. Chop up the rest of the vegetables and parsley. Set ingredients aside. 
  4. Combine all the vinaigrette ingredients, plus a shake of salt and pepper, in a small jar. Tightly screw on the lid and shake vigorously for 30 seconds – 1 minute, until dressing is creamy and cloudy looking. 
  5. When rice is done cooking, let it cool to room temperature. Add rice to a large mixing bowl and toss with all the veggies, chickpeas, and parsley, plus a generous shake of salt and pepper. 
  6. Drizzle  cup of vinaigrette into the salad and toss to combine. Add more dressing, 1 tablespoon at time, to taste.