Cook 1 cup rice according to package. While rice is cooking, make the sauce. Using a blender (I used a Nutribullet) blend together the canned cranberry, ginger, and orange juice. Set aside.
When rice is finished, stir in drained chickpeas, spinach, and salt + pepper. You may eat warm, or let rice cool in the fridge and enjoy as a cold rice salad with the cranberry ginger dressing poured over just before you serve.
Notes
Fresh cranberries have a very bitter taste, you may omit or cut in half. I simply left them whole in this recipe for eye appeal.