Step 1

Step 1: Cook the Brown Rice

Step 2

Start by rinsing the brown rice under cold water to remove excess starch.

Step 4

In a medium pot, combine the rinsed rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 30-35 minutes, or until the rice is tender and the water is absorbed. Fluff with a fork and let it cool slightly.

Step 6

While the rice is cooking, dice the red and yellow bell peppers, finely chop the red onion, and dice the cucumber. Halve the cherry tomatoes and set all the vegetables aside in a large mixing bowl.

Step 8

In a small bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined.

Step 11

Once the rice has cooled, add it to the bowl with the chopped vegetables. If using, add the cooked chickpeas as well.

Step 13

Pour the dressing over the rice and vegetable mixture. Toss gently to ensure everything is evenly coated.

Step 15

Sprinkle with chopped fresh parsley or cilantro, and if desired, top with crumbled feta or goat cheese.