Lunch: Salad With Sautéed Chickpeas, Rice, and Beans
I paired a huge bowl of salad with chickpeas sautéed with garlic powder and cumin, and rice cooked with shredded carrots and kidney beans. Instead of an oil-based dressing, I drizzled it with my favorite flavored vinegar, Cranberry Pear White Balsamic from Saratoga Olive Oil.