Serves: 8
Preparation Time: 15 minutes
 
Ingredients:
2 cups (390 g) cooked brown rice
2 cups (142 g) broccoli florets
3 medium carrots
1 medium zucchini
1 medium yellow squash
1 medium red onion
2 cloves garlic
1 can (15-ounce) garbanzo beans (chickpeas), no or low salt, drained
1 tablespoon balsamic vinegar
1 tablespoon Spicy Pecan Vinegar (optional)
2 teaspoons extra virgin cold pressed olive oil
Mixed baby greens

Instructions: Cook rice according to package directions. Chop broccoli, carrots, zucchini, squash, onion, and garlic in small pieces. To do this quickly and easily you may use a food processor with the S blade in place, by using the pulse setting so that the veggies aren't over processed. Place chickpeas and rice in a bowl and mix in veggies. Add vinegars and olive oil and toss to mix thoroughly. Place greens on a plate and top with the chiokpea/veggie mixture.

Note: You may use any fresh vegetables that you have on hand.