Greek-Style Picnic Salad

• 2 cups uncooked white rice
• 1 cup boiling water
• 3/4 cup sun-dried tomato, packed without oil
• 1 1/2 tablespoons olive oil, divided
• 8 cups spinach (about 8 ounces)
• 2 garlic cloves, minced
• 2 cups feta cheese, crumbled
• 1/4 cup kalamata olive, chopped and pitted
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 (15 1/2 ounce) can chickpeas, rinsed and drained (garbanzo beans)
• 3 tablespoons pine nuts, toasted
• 10 lemon wedges (optional)

1. Cook rice according to package directions. Cool to room temperature; set aside.
2. While rice cooks, combine boiling water and sun-dried tomatoes in a bowl; let stand 30 minutes or until soft. Drain and cut into 1-inch pieces.
3. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat.
4. Add spinach and garlic; saute 3 minutes or until spinach wilts.
5. Combine rice, tomatoes, spinach mixture, cheese, and next 5 ingredients (through chickpeas).
6. Drizzle with remaining 1 tablespoon oil; toss gently to coat.
7. Sprinkle with nuts; serve with lemon wedges, if desired.

white rice, boiling water, tomato, olive oil, spinach, garlic, feta cheese, kalamata olive, oregano, salt, fresh ground black pepper, chickpeas, pine nuts, lemon

Taken from www.food.com/recipe/greek-style-picnic-salad-125789 (may not work)