Add the rice and water to a medium-sized pot. Cover and heat on high for 35 minutes. Stir occasionally.

• We used 3 cups of the Goya Brown Rice Natural Long Grain Rice 16 wt oz bag.

After starting the rice, clean the grapes. We cleaned our grapes with a vinegar wash. The grapes may also be cleaned prior to adding the uncooked rice to the pot.

Drain the liquid from the cans of chickpeas. Then add them to a medium to large-sized saute pan.

• We used two 15.5 wt oz cans of Nature's Promise Organic Low Sodium Garbanzo Beans (USDA Organic. Excellent Source of Fiber. No GMOs. No Prohibited Synthetic Ingredients. No Prohibited Chemical Pesticides).

Add 1/2 the jar (or about 4 wt oz) of the pesto to the saute pan with the chickpeas. Add more to taste if preferred.

• We used 1/2 of the 8.1 wt oz jar of Classico Traditional Basil Pesto Sauce and Spread (Gluten Free).

Stir the chickpeas and pesto together. When there are 10 minutes left for the rice to cook, turn the saute pan on medium-low heat. Stir occasionally.

Once the rice cooks, add the rice, and chickpeas with pesto to a large mixing bowl. Stir or mix together.

Add a bed of the arugula to a plate. We used 1 to 2 handfuls of arugula per serving. Add the rice and chickpeas with pesto.

• We used Bowery Arugula (Locally Grown. Zero Pesticides. Non GMO Verified. Picked at Peak Freshness).

Top with 1 to 2 handfuls of grapes and the vinaigrette to taste.

• We used Wish-Bone Garden Herb Vinaigrette Dressing made with an Avocado Oil Blend.

Optionally top with feta or mozzarella cheese. We cut the string cheese into small pieces and added the pieces on top.

• We used Polly-O Mozzarella String Cheese, which is 1 oz per stick.