Salad

• 1 cup brown rice
• 1 3/4 cups water
• 1/4 teaspoon fine sea salt
• 4 heaping cups broccoli florets (from 1 bunch)
• 1 red or orange bell pepper, chopped into 1-inch pieces
• 1 tablespoon extra virgin olive oil
• Pinch each fine sea salt and freshly ground black pepper
• 1 bunch green kale, stemmed and chopped into bite-sized pieces
• 1/4 cup oil-packed sun-dried tomatoes, finely chopped
• 1/4 cup pitted Kalamata olives, sliced
• 1/2 cup fresh mint leaves, finely chopped
• 1/2 cup fresh parsley, finely chopped
• 1 1/2 cups cooked chickpeas (or 1 14-oz can, drained and rinsed)

Balsamic Tahini Dressing

• 3 tablespoons extra virgin olive oil
• 2 tablespoons tahini
• 1/4 cup freshly squeezed lemon juice (from 1 large lemon)
• 2 tablespoons balsamic vinegar
• 2 large garlic cloves, minced
• 1 tablespoon maple syrup
• 1 tablespoon nutritional yeast
• 1/2 teaspoon fine sea salt
• Freshly ground black pepper, to taste

For Serving

• Lemon wedges
• Cashew Hemp Parmesan or crumbled feta/grated pecorino