Preparation Steps

• If starting with uncooked rice, cook according to package directions, then spread on a sheet pan to cool completely. For best texture, refrigerate until cold.
• Toast the sliced almonds in a dry skillet over medium heat, stirring, until fragrant and lightly golden, 3 to 4 minutes. Transfer to a plate to cool.
• Chop the tomatoes, cucumber, bell pepper, and red onion. Slice the green onions and chop the parsley. Rinse and drain the chickpeas well.
• Whisk the dressing: in a small bowl combine olive oil, lemon juice, white wine vinegar, Dijon, honey, minced garlic, salt, pepper, and cumin until emulsified.
• In a large bowl, add the cooled rice. Gently break up clumps with a fork. Add tomatoes, cucumber, bell pepper, red onion, corn, chickpeas, parsley, and green onions.
• Pour the dressing over the salad and toss until everything is evenly coated. Fold in feta and toasted almonds.
• Taste and adjust seasoning with more salt, pepper, or lemon juice. Chill for 15 to 30 minutes to let flavors meld. Serve cold or at cool room temperature.