Broccoli Chickpea Salad with Feta (Print Version)

# Ingredients:

→ Base Ingredients

01 - 1 ½ cups cooked brown rice
02 - 3 cups raw broccoli, chopped into small florets
03 - 2 cups chickpeas, drained and rinsed (540ml can)
04 - ½ medium purple onion, finely chopped
05 - 1 cup crumbled feta cheese

→ Dressing

06 - 1 lemon, zest and juice
07 - 2 tablespoons olive oil
08 - 1 tablespoon white wine vinegar
09 - Kosher salt to taste

# Instructions:

01 - If you don't have any cooked rice in the fridge, cook the rice according to package directions and transfer to a large bowl to cool.
02 - Add the cooked rice, chopped broccoli florets, chickpeas, purple onion, and feta to a large bowl. Toss everything together.
03 - Whisk together the olive oil, white wine vinegar and juice of 1 lemon. Pour dressing over salad. Stir to combine.
04 - Top with fresh lemon zest. Serve immediately or keep in the fridge for up to 4 days.

# Notes:

01 - Keeps for up to 4 days in the fridge.
02 - You can use apple cider vinegar in place of the white wine vinegar.
03 - Leftover rice you have in the fridge works great for this.
04 - For meal prep, add a quarter chunk of fresh lemon in each container for a hit of fresh juice when serving.

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