Bright And Fresh Chickpea Salad

• 2 cups cold, cooked chickpeas
• 1 cup cold, cooked rice
• 1 medium carrot
• 1/2 zucchini
• 1/2 tomato
• 1/2 bunch green onion
• 1-2 romaine lettuce leaves
• 1/2 jalapeno, seeds and ribs removed
• 2 cloves garlic
• 3 tablespoons or so minced fresh parsley
• small chunk ginger, skin removed
• 1 tablespoon fresh squeezed lime juice
• 1 teaspoon stone ground or Dijon mustard
• 1/4 cup olive oil

1. Chop the carrot and zucchini into very small pieces. Dice the green onions and tomato and tear the romaine lettuce into bite size pieces. Toss in a bowl along with the chickpeas and rice.
2. Roughly chop the jalapeno, garlic clvoes, parsley and ginger and add to a food processor. Pulse a couple of times, then add in the lime juice, dijon mustard and olive oil. Combine until they form a thick, creamy dressing.
3. Pour the dressing over the vegetables and mix thoroughly. Let sit at room temperature or in the refrigerator for about fifteen minutes before enjoying.

cold, cold, carrot, zucchini, tomato, green onion, garlic, fresh parsley, ginger, fresh squeezed lime juice, stone ground, olive oil

Taken from food52.com/recipes/11331-bright-and-fresh-chickpea-salad (may not work)