Easy Balsamic Chickpea, Brown Rice & Broccoli Salad

Featuring Newman’s Own® Balsamic Dressing

Makes 4 servings


1 red pepper
2 cups (475 ml) cooked long-grain brown rice
2 cups (475 ml) blanched small broccoli florets
1 can (400 g) chickpeas, drained and rinsed
2/3 cup (160 ml) Newman’s Own Balsaimc Dressing*
1/2 tsp (5 ml) each salt and pepper (or to taste)
1/4 cup (60 ml) toasted slivered almonds or sunflower seeds


1. Preheat the grill to medium-high. Place the pepper directly on the grill. Cook, turning as needed, for 15 minutes or until charred. Transfer to a bowl; cover. Remove and discard skin and seeds. Chop pepper into bite-size pieces.

2. Toss the rice with the broccoli, chickpeas, chopped pepper and dressing. Season with salt and pepper. Spoon into a serving bowl and sprinkle with almonds. Serve the salad warm or cold.


1. Simplify preparation by adding the broccoli florets to the same pot as the rice during the last 3 minutes of cooking.

2. Substitute the grilled pepper with ½ cup chopped, jarred roasted red pepper.

* Newman's Own Light Balsamic Dressing can be used as well

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