Rice and Garbanzo Bean Salad with Kale
This nutrient-dense vegan salad is even better on the second day after the kale has softened from the olive oil and lemon juice! This is a great way to use leftover brown rice. If you do not have leftover cooked rice on hand then cook 1 ½ cups of rice with just under 3 cups of water and it will equal about 4 cups cooked. When making this salad, make sure your rice has cooled to room temperature. If you have chives growing in your garden, replace the green onions with approximately ½ cup chopped fresh chives.