Bring two saucepans of water to the boil.
Cut stems off broccoli, place into saucepan and cook until tender. Set aside and allow to cool slightly.
Place white and brown rice in the other saucepan and cook until tender. Drain, set aside and allow to cool slightly.
Slice spring onions, chop parsley, chop almonds and drain chickpeas.
Once broccoli has cooled combine in a bowl with rice, spring onions, parsley, almonds and chickpeas.
In a small bowl, make dressing by combining minced garlic, mustard, honey, lemon zest and juice. Slowly add olive oil into bowl and whisk. Season with salt and pepper.
Drizzle dressing over broccoli mixture, serve and enjoy.