Cook rice according package directions --Make 2 cups of rice instead of 1 if you are using it for lunch later this week! Drain and rinse beans and chickpeas; set aside.
Chop celery, carrots and tomato.
Bend asparagus in half and discard the woody ends. Steam asparagus tips until they are just tender with a small amount of water for about 5 minutes in the microwave on high, yet still crisp.
Stir together all ingredients with the spices, spritz with juice from a lemon, sprinkle some salt and pepper to taste.