Ingredients

• 1 cup cooked brown rice
• 1 can (15 ounces) chickpeas, drained and rinsed
• 2 cooked salmon fillets (about 6 ounces each)
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste
• Lemon wedges for serving

Instructions

1. In a large bowl, combine the cooked rice, chickpeas, cucumber, red bell pepper, and red onion.
2. Flake the cooked salmon into bite-sized pieces and add to the bowl.
3. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Sprinkle with fresh parsley and mix again.
6. Serve the salad with fresh lemon wedges on the side.