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Wednesday’s Lunch Featuring Back On Track Brown Rice & Chickpea Salad

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Ingredients

2-3 cups lightly packed leafy greens like romaine, spinach, or kale (I used kale)

1/2 cup cooked lentils (I used beluga)

1 tbsp hemp seed (or seed of choice)

2 tbsp chopped toasted walnuts (or nuts of choice, sub sunflower seeds for nut-free)

1/2-3/4 cup chopped vegetables (I used pre-cut cukes, peppers, carrots, and tomatoes)

1-2 tbsp raisins or goji berries or dried cranberries

Use dressing of your choice Or I suggest using Lightened Up tahini-Lemon Dressing

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