Super Antioxidant Salad

• Salad
• 1 cup forbidden (black) rice, cooked
• 2 cups chickpeas, cooked (canned is fine)
• 1 Avocado, pitted and cubed
• 1 pomegranate, seeded
• 1 bunch (about 2 oz.) arugula (washed and dried)
• Dressing
• 1/4 cup kombucha, original flavor
• 1 orange, juiced
• 1 lemon, juiced
• 2 tablespoons raw honey, or to taste
• 1/4 cup extra virgin olive oil
• 1 teaspoon sumac
• 1/2 teaspoon red pepper flakes
• sea salt, to taste
• fresh ground pepper, to taste

1. In a large serving bowl, mix gently forbidden rice, chickpeas, avocado, pomegranate and arugula.
2. Prepare dressing by wisking in a medium bowl kombucha, orange and lemon juice and raw honey.rnDrizzle olive oil a bit at a time and keep whisking, until it's all incorporated. rnSprinkle sumac, pepper flakes, salt and pepper. Taste and season again, if necessary.
3. Pour dressing over salad and mix very gently. Until salad is evenly coated.rnServe

salad, rice, chickpeas, avocado, pomegranate, arugula, dressing, orange, lemon, honey, extra virgin olive oil, sumac, red pepper, salt, fresh ground pepper

Taken from food52.com/recipes/17962-super-antioxidant-salad (may not work)