Step 1

In a medium saucepan over medium-high heat, combine the rice and water and bring to a boil. Reduce the heat slightly to achieve a gentle boil and cook the rice until almost tender, about 20 minutes. Add the chickpeas. If you have a steamer insert that fits on the saucepan, attach it, add the broccoli, cover and cook until the broccoli is crisp-tender and the rice is tender, 3 to 4 minutes. (If you don’t have a steamer insert, continue cooking the rice and the chickpeas in the uncovered saucepan. In a large microwave-safe bowl, combine the broccoli with 1/4 cup of water and cook on HIGH until crisp-tender, 3 to 4 minutes.)

Step 2

Make the vinaigrette: While the rice is cooking, in a large bowl (big enough to fit the entire salad), whisk together the oil, lemon juice, mustard, agave, garlic, salt and pepper until emulsified.

Step 3

When the rice and broccoli are cooked, transfer the broccoli while it’s hot to the vinaigrette and gently toss to coat. Drain the rice and chickpeas and transfer them while they’re hot to the bowl with the broccoli and vinaigrette. Gently toss to coat, and let sit for 5 minutes.

Step 4

Stir in the walnuts, cherries, parsley and olives. Taste and season with more salt and/or pepper if needed. Serve warm.