Instructions: 6 SERVINGS DAIRY-FREE

This cold rice dish offers a hearty medley of flavors, textures and colors.

MEAL PLAN: While rice is cooking, combine one 20-oz. can of chickpeas (rinsed and drained) with a 12-oz. jar of roasted red peppers packed in water (drained and sliced). Dress with a natural, low-fat vinaigrette. Complete the rice salad and serve the two cold dishes together. Add garlic bread and sauted summer squash to the meal if desired. End the meal with fresh apricots and ripe, juicy peaches or nectarines.

Cook rice according to package directions. Set aside to cool several minutes.

In large bowl, combine rice with remaining ingredients. Toss until well mixed and serve at room temperature.

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