Minty Chickpea Rice Salad with Power Greens

Ingredients

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.