Ingredients
- 1 cup Lundeberg brown rice
- 4-5 cups arugula
- 1 cup dry chickpeas, cooked
- 2 Roma tomatoes, diced
- 4 oz feta, crumbled
- 1 tsp salt
Lemon vinaigrette
- 1/3 cup olive oil
- 1 tsp honey
- 2 garlic cloves, minced
- 1 lemon juiced
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes
Servings:
Units:
Instructions
- Soak the dry chickpeas overnight in a bowl of water. Once complete, place them in a large pot with several inches of water. Bring to a boil, then reduce to a simmer. Let the beans cook for 60-90 minutes until tender.
- Add the dry brown rice to a pan along with 1.5 cups water and 1 teaspoon salt. Bring to a boil, cover and reduce heat. Simmer brown rice for up to 45 minutes, or until tender. Set aside.
- To prepare the dressing, whisk together the lemon vinaigrette ingredients until well blended.
- In a large serving bowl, combine the warm cooked grains, arugula, chickpeas, Roma tomatoes, and feta. Toss with the dressing and season with black pepper and sea salt to taste.
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