Green Tongue

Ingredients (yields 2 servings)

• 1 cup brown rice
• 1/2 red onion
• 1/2 cucumber
• 1/2 cup cherry tomatoes
• 1 cup spinach & arugula
• 0.8 oz. canned chickpeas
• 1 large lemon
• 2 tbs. olive oil
• pinch of pepper
• 4 tbs. hummus

Instructions

1. Start by cooking your brown rice. For every cup of rice, use 2 cups of water. Bring 2 cups of water to a boil and add the rice. I use instant rice to speed this process up, but if you use regular rice, it will take about 20 minutes. Once the rice is done, fluff with fork and set aside to cool
2. While the rice cooks, start chopping the veggies up. I cut the cucumber and red onion into small cubes and the cherry tomatoes in halves. This step is up to you on how you like your chopped veggies! Set veggies aside when they are chopped.
3. Thoroughly rinse your spianch & arugula mix and place into a medium salad bowl.
4. Add the rice, veggie mix, and olive oil into the leafy mix.
5. Drain and rinse chickpeas and add into salad.
6. Drizze the salad with lemon and pepper
7. Use the hummus as salad dressing & enjoy!