Ingredients:

• 1 1/2 cup cooked and cooled brown rice
• 1 cup lightly packed fresh spinach, roughly chopped
• 1/2 cup chopped broccoli (raw or cooked)
• 1/2 cup cherry tomatoes, sliced in half
• 1/2 cup garbanzo beans, drained and rinsed
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, add cooked rice, spinach, broccoli, cherry tomatoes, and garbanzo beans. 
2. In another small bowl, make vinaigrette by adding lemon juice, olive oil, oregano, salt, and pepper and whisk to combine. Drizzle over the rice, veggies, and beans mixture.
3. Toss to fully coat salad with dressing. Serve immediately or chill 30 minutes before serving. 
4. Refrigerate leftovers in an airtight container within 2 hours. 

Nutrition Information

160 Calories│5g Fat (2g Saturated)│26g Carbohydrates│0g Added Sugar│19g Protein│320mg Sodium│3g Fiber