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Add the rice into a fine sieve, rinse under water until it starts running clear underneath, about 1 minute, then add the rice into a saucepan, along with the water and season generously with sea salt, heat with a high heat.
Once it comes to a boil, gently mix the rice, then place a lid on the pan and lower to a low heat, simmer for 15 minutes or until all the water has been absorbed by the rice.
In the meantime, make the dressing by adding the olive oil into a bowl, along with the lemon juice, finely grate in the garlic, add the oregano and season with sea salt & black pepper, whisk together until well mixed.
Finely chop the red onion, red bell pepper, and English cucumber, thinly slice the olives and drain the canned beans into a colander and rinse under water.
Once the rice is cooked through, remove from the heat, let it sit with the lid on for 1 to 2 minutes, then remove the lid and fluff the rice using a fork.
Once the rice is cool enough to handle, transfer it into a large bowl, along with all the chopped ingredients and drained beans, then add in the parsley, crumbled feta cheese and season everything with sea salt & black pepper, pour in the dressing and gently mix together until well mixed.
Serve at room temperature or even chilled, it will hold for up to 4 to 5 days in the fridge.