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Boil 2 cups whole grain rice in a large pot with 1 gallon (4 liters) of water and 1 tablespoon (15 grams) of salt. The rice should be al dente, with a slight bite. Cook it per package instructions and taste it to check for doneness.
Drain the rice, then spread it out on a clean baking sheet to help cool it and squeeze the juice of half a lemon on it.
Dressing: add ¼ cup extra virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon mustard, 1 tablespoon maple syrup or honey, 1 teaspoon ground cumin, 1 teaspoon salt, and ½ teaspoon black pepper to a small bowl. Whisk well until combined. Alternatively, you can add the ingredients to a small jar and shake it.
To a large bowl, add boiled 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 (finely chopped).
Drizzle the dressing over the rice salad, then toss until well combined.
You can serve the salad immediately or store it in an airtight container in the fridge. Take it out from the refrigerator at least 15 minutes before serving.