BROWN RICE SALAD
2 cups cooked brown rice, cooled
5 oz bag fresh baby arugula
16-20 fresh basil leaves, torn
1 cup crumbled feta cheese
1 cup dried cherries or dried cranberries
1 14 oz can garbanzo beans, drained and rinsed
6 tbsp lemon juice, or to taste
1/4 cup extra virgin olive oil
Salt and pepper to taste
Cool rice and transfer into a bowl. Add the rest of the ingredients and toss until combined. Refrigerate until serving.
Makes up to 8 servings.