Rice Salad with Apple and Red Pepper

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