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Before You Start (Raw Rice Only): If using uncooked wild rice, boil 1 cup dry rice in plenty of water until the grains split and turn tender. Drain and cool. Pre-cooked wild rice packets work great if you want to skip this step.
Make the dressing: In a medium bowl, whisk together 3 - 4 tablespoons extra virgin olive oil, 2 tablespoons orange juice, 1 teaspoon orange zest, 2 tablespoons mustard, 1 tablespoon honey, 1 teaspoon dried oregano, ½ teaspoon salt, and black pepper.
Marinate the Chickpeas: Add 1 can chickpeas (drained and rinsed). Toss well and let them sit while you prep the vegetables. This helps them soak up flavor.
Prep the salad ingredients: Add 3 cups cooked wild rice to a large mixing bowl. Slice 1 fennel bulb thinly, shred 2 carrot, slice 1 small shallot, chop ½ cup walnuts, and chop ¼ cup Italian parsley. Add everything to the bowl along with ½ cup olives.
Combine and taste: Pour the marinated chickpeas and all the dressing over the salad. Mix well until everything is coated. Taste and add more salt, pepper, or orange juice if you like. Serve right away or store in the fridge.