Vegetable Rice Salads with Beans

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2 cups water

Salt

1 cup short-grain brown rice

1/2 pound green beans, trimmed, cut into 1-inch pieces

2 carrots, peeled, diced

2 tablespoons fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon Dijon mustard

6 tablespoons extra-virgin oil

1 celery rib, diced

1 red bell pepper, cored, diced

1 bunch scallions, chopped

1 1/2 cups canned chickpeas

Chopped dill, for garnish

Chopped parsley, for garnish

1 bunch arugula salad, tough stems removed