Ingredients

– 2 cups whole grain rice

– 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 (such as parsley, basil, or cilantro), finely chopped

Dressing

– ¼ cup extra virgin olive oil

– 2 tablespoons lemon juice

– 1 tablespoon mustard (Dijon works well)

– 1 tablespoon maple syrup or honey

– 1 teaspoon ground cumin

– 1 teaspoon salt

– ½ teaspoon black pepper

– Juice of half a lemon (for the cooled rice)

Optional: ½ cup crumbled feta cheese (add on top when serving)

Instructions

1. Cook the rice: Boil the rice in a large pot with plenty of salted water until al dente (slightly firm). Drain and spread the rice on a clean baking sheet to cool. Squeeze the juice of half a lemon over the rice and toss lightly.

2. Make the dressing: Whisk together olive oil, lemon juice, mustard, maple syrup (or honey), cumin, salt, and black pepper until well combined. You may also shake these ingredients in a jar.

3. Combine salad ingredients: In a large bowl, add the cooled rice, chickpeas, cherry tomatoes, cucumber, yellow bell pepper, black olives, corn, pickled cucumber, shallot, and fresh herbs.

4. Dress and toss: Drizzle the dressing over the salad and toss gently to combine everything well.

5. Serve or refrigerate: You can serve immediately, or store in an airtight container in the fridge. If chilled, take it out about 15 minutes before serving.

6. Optional topping: Sprinkle crumbled feta cheese on top just before serving for added creaminess.

This salad is excellent for meal prep, picnics, or potlucks and provides a great balance of textures and flavors with fresh vegetables and a tangy dressing.