Chickpea and Lettuce Lemon Rice

We are in the middle of the heat wave end of September. Intended to make just lemon rice for bento but what about protein and greens?  That's when I redefined the basic lemon rice, all it needed was a simple holistic touch.

1 cup rice cooked
1/4 cup Chickpea cooked
1/4 cup Lettuce coarsely chopped

1  jalapeño sliced
1 tbsp Virgin coconut oil
1 tsp mustard seeds
1 tsp cumin
1 knob ginger grated
Juice of 1 lemon
1/4 tsp turmeric

Salt to taste
A few pomegranate arils

In a pan,  warm the coconut oil.  Add the mustard seeds, once they splutter, add the cumin , toast it for few seconds and jalapeños and Lettuce. Add the turmeric. Stir fry them for few minutes until Lettuce is softened.
Add the chickpeas and saute, then slowly include the rice. Add salt, grate the ginger over the rice,  juice the lemon and mix well. Garnish with few pomegranate arils.

Can be served warm or at room temperature.