Chick Pea and Arugula Salad

Studying for the bar leaves little time for fancy meals so quick and dirty is my m.o. these days. Today, these were the ingredients I had on hand so I made the best of them. Lo and behold, my best turned out to be pretty darned good. I'm hoping for a similar outcome with the bar exam. This simple and hearty salad can easily be served as an entree. 

Dressing: 

2 tbspn lemon juice

2 tbspn seasoned rice vinegar

1 tbsm olive oil

1 tspn minced garlic

1/8 tspn salt

Salad Ingredients:
2 cups of cooked brown rice (cooled to room temperature)
4 cups arugula
14 oz can of Fire Roasted and diced tomatoes
14 oz can drained and rinsed chickpeas
1/3 cup feta cheese crumbled (can be omitted for some vegan lovin')


Serves 4
1) In a medium bowl, mix all of the dressing ingredients together.
2) In four large salad bowls divide all of the ingredients evenly among 4 bowls.
3) Pour 1/4 of the dressing over each of the salads and Serve.

Life Is Delicious... Go Taste It!