1can (15 oz)(230grams)chickpeasor 1½ cups of cooked chickpeas (drained)
1½cups(250grams)cherry tomatoes
1½cups(200grams)cucumber
1½cups(200grams)yellow bell pepper
½cup(60grams)black olives
½cup(80grams)canned corn
1small(50grams)shallot
¼cup(30grams)pickled cucumber
1cup(25grams)fresh herbsparsley + chives
½cup(80grams)crumbled fetaoptional
FOR THE DRESSING
¼cup(55grams)extra virgin olive oil
2tablespoons(30grams)lemon juice+ ½ lemon to squeeze on rice
1tablespoon(15grams)mustard
1tablespoon(15grams)maple syrup
1teaspoonground cumin
1teaspoonsalt
½teaspoonblack pepper
Boil 2 cups whole grain rice in a large pot with 1 gallon (4 liters) of water and 1 tablespoon (15 grams) of salt. The rice should be al dente, with a slight bite. Cook it per package instructions and taste it to check for doneness.Drain the rice, then spread it out on a clean baking sheet to help cool it and squeeze the juice of half a lemon on it.
Dressing: add ¼ cup extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon mustard, 1 tablespoon maple syrup or honey, 1 teaspoon ground cumin, 1 teaspoon salt, and ½ teaspoon black pepper to a small bowl.Whisk well until combined. Alternatively, you can add the ingredients to a small jar and shake it.
To a large bowl, add boiledrice, 1 can (15 oz) chickpeas (drained and rinsed), 1½ cups cherry tomatoes (quartered), 1½ cups cucumber (diced), 1½ cups yellow bell pepper (diced), ½ cup black olives (sliced), ½ cup canned corn (drained), ¼ cup pickled cucumber (diced), 1 small shallot (finely chopped), 1 cup fresh herbs (finely chopped).
Drizzle the dressing over the rice salad, then toss until well combined.You can serve the salad immediately or store it in an airtight container in the fridge. Take it out from the refrigerator at least 15 minutes before serving.
To make the variation with ½ cup crumbled feta, we recommend crumbling the feta on the rice salad rather than mixing it in.