1 tablespoon fresh basil, chiffonade
2 large leaves Swiss chard, chopped
4-6 pitted kalamata olives, diced
1 1/2 cups cooked brown basmati rice
1 can chickpeas, rinsed and drained
1 lemon, juiced
1 teaspoon ground cumin
Sweat onion, garlic and bell pepper in olive oil with salt over medium heat until onions are golden. Add herbs and chard and cook for 2 minutes. Add all remaining ingredients and cook until heated through. Season to taste with salt and pepper. Serve with lemon wedges.
For a satisfying main course, add marinated tofu, grilled shrimp or thinly sliced steak, cooked separately.