Makes 4 servings

1 red pepper
2 cups cooked long-grain brown rice
2 cups blanched small broccoli florets
1 can (400g) chickpeas, drained and rinsed
2/3 cup Paul Newman’s Own Balsamic Dressing *
1/2 tsp each salt and pepper (or to taste)
1/4 cup toasted slivered almonds or sunflower seeds

1. Preheat the grill to medium-high. Place the pepper directly on the grill. Cook, turning as needed, for 15 minutes or until charred. Transfer to a bowl; cover. Remove and discard skin and seeds. Chop pepper into bite-size pieces.

2. Toss the rice with the broccoli, chickpeas, chopped pepper and dressing. Season with salt and pepper. Spoon into a serving bowl and sprinkle with almonds. Serve the salad warm or cold.

1. Simplify preparation by adding the broccoli florets to the same pot as the rice during the last 3 minutes of cooking.

2. Substitute the grilled pepper with ½ cup chopped, jarred roasted red pepper.

* Paul Newman's Own Light Balsamic Dressing can be used as well