1 Tablespoon fresh squeezed lemon juice
1 teaspoon lemon zest
1 Tablespoon olive oil
Salt & Pepper to taste
½ cup cooked chickpeas (if using canned, rinse and drain)
½ cup cooked rice
2 – 4 Tablespoons finely chopped fresh mint (adjust amount to taste)
1 ½ cups baby power greens (kale, beet, arugula, etc.)
Whisk lemon juice, zest and oil together in a bowl. Add salt and pepper along with chickpeas, rice and mint.
Toss gently to coat ingredients with vinaigrette.
Arrange baby power greens on a salad plate and top with chickpea mixture.
Serve at room temperature, or chill, if you prefer.
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