Artichoke and chickpea salad recipe

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• Sea salt to taste
• ½ teaspoon freshly ground black pepper
• Pinch cayenne

• 1 cup brown rice, cooked
• 1 cup chickpeas, cooked
• 1 cup (approx. 2 • 6-oz jars) marinated artichoke hearts, quartered
• ½ cup broccoli, steamed
• ½ cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 2 scallions, sliced
• 1 tomato, chopped
• ½ cup fresh dill, for garnish

1. Whisk oil, lemon juice, garlic, ginger, salt, pepper, and cayenne together in a small bowl.
2. Place brown rice, chickpeas, artichoke hearts, broccoli, parsley, mint, scallions, and tomato in a salad bowl and toss with the dressing. Garnish with dill.