Rice Salad with Apple and Red Pepper | RICARDO

Ingredients

• ¾ cup (150 g) parboiled rice
• 1 ½ cups (375 ml) water
• 1 can (19 oz/540 ml) chickpeas, rinsed and drained
• 1 red pepper, seeded and diced
• 1 apple, unpeeled, seeded and diced
• 1 small shallot, finely chopped
• ¼ cup (10 g) flat leaf parsley, finely chopped
• ¼ cup (60 ml) apple juice concentrate or apple juice
• ¼ cup (60 ml) olive oil
• 2 tbsp (30 ml) apple cider vinegar
• 1 tbsp (15 ml) whole-grain mustard