Ingredients:

• 1 1/2 cup cooked and cooled brown rice
• 1 cup 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
• Lemon Oregano Vinaigrette
• 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, combine vinaigrette ingredients 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