Mediterranean Rice Salad with Roasted Red Peppers

1 tablespoon fresh lemon juice

2 garlic cloves, minced

1 tablespoon minced fresh basil or 1 teaspoon dried

1/2 teaspoon minced fresh oregano or 1/4 teaspoon dried

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/3 cup extra virgin olive oil

3 cups cold cooked brown basmati or other rice

1/2 cup grated fresh fennel

1/2 cup chopped red onion

1 1/2 cups cooked or canned chickpeas , rinsed and drained if canned

One 4-ounce jar roasted red peppers , drained and chopped

Torn mixed salad greens , for serving

Oil-cured black olives , pitted, for garnish