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Mediterranean Brown Rice Bowl
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Ingredients:
| 4 Cups Brown Rice, cooked |
| 15 oz Can Chickpeas, drained and rinsed |
| 8.5 oz Jar Artichoke Hearts, drained and chopped |
| 1/2 Cup Roasted Red Peppers, drained and chopped |
| 1 Cup Cherry Tomatoes, halved |
| 1 Cup Cucumber, chopped |
| 1 Cup Kalamata Olives, halved |
| 1 Cup Feta Cheese, crumbled |
| 1/4 Cup Parsley, chopped |
| 3 Tbsp Lemon Juice |
| 3 Tbsp Olive Oil |
| 1 Garlic Clove, minced |
| 1/2 Tbsp Dijon Mustard |
| 1 Tbsp Maple Syrup |
| 1/2 Tsp Salt |
| 1/4 Tsp Black Pepper |
Directions:
- Cook the rice according to package instructions. Set aside and let cool.
- Drain and rinse the chickpeas. Drain and chop the artichokes and roasted red peppers. Halve the tomatoes and olives. Chop the cucumber and parsley. Set all ingredients aside.
- Combine the lemon juice, olive oil, garlic, Dijon mustard, maple syrup, salt, and pepper in a salad shaker or mixing bowl. Shake or whisk to combine. Set aside.
- Divide the rice between 4 bowls. Evenly divide the rest of the ingredients between the 4 bowls. Drizzle the dressing over the top of each, about 1 Tbsp to start. Reserve any remaining dressing to add as needed.
- Serve immediately and enjoy!
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