1 ½ -2 ½cupsplus 2 tablespoons water,depending on cooking method
1(15.5 ounce) can chickpeas,drained and rinsed
1 shallot,finely diced
1pint cherry tomatoes,halved
1cupartichoke hearts, chopped
½cupkalmata and green olives, sliced
2clovesgarlic,finely grated or minced
1teaspoonfresh thyme leaves,or ½ teaspoon dried thyme
⅓cupextra-virgin olive oil
¼cuplemon juice,approximately 2 lemons
1 teaspoondried oregano
¼teaspoonfreshly cracked black pepper
Cook the brown rice per package instructions. If using an instant pot, add the rice to an instant pot, add 1 1/2 cups of water. Secure the lid, and flip the valve to “sealing.” Select manual, high pressure and set for 22 minutes. If cooking Lotus Food Organic Brown Basmati Rice per package instructions, combine 2 1/2 cup and 2 tablespoons water with 1 1/2 cups rice and a pinch of salt in a medium pot. Bring to a boil over high heat. Cover, reduct heat and simmer for 30 minutes. Remove from heat. Let stand covered for a few minutes. Fluff before using.
While your rice is cooking, chop all veggies and whisk together the dressing in a small bowl.
Once your rice is cooked and fluffed, let it cool about halfway.
Add the rice to your chopped veggies and stir thoroughly. Add dressing and stir to combine.
Store leftovers in the fridge in a covered container for up to 5 days.