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Preheat the oven to 400°F and line a large baking sheet with parchment paper.
In a large bowl, stir the cooked cooled rice with greek yogurt, olive oil and turmeric until well combined.
Spread the pre-cooked rice on a large baking sheet lined with parchment paper. Bake for 30-35 minutes or until the rice is crispy. Allow to cool completely.
In a small bowl or jar, whisk together the dressing ingredients.
In a large bowl, place the chickpeas, cucumbers, tomatoes, red onion, kalamata olives and parsley. Add the crispy rice on top, pour the dressing over the salad and gently toss to combine.