Greek Salad-Inspired Crispy Rice Salad Bowl

1. Cook 1 cup brown rice using a pressure cooker. Once cooked, transfer to a pan with olive oil and cook on medium-high heat until crispy. Be patient, as this takes a good bit of time. 
2. Rinse and drain one can of chickpeas, then pat them dry. Toss the chickpeas with olive oil, oregano, thyme, garlic powder, and onion powder. Bake at 425°F for 25 minutes until crispy. 
3. For the dressing, combine 1 tbsp Dijon mustard, the juice of 1 1/2 small lemons, 1 tbsp olive oil, and approximately 2 tbsp apple cider vinegar (red wine vinegar is recommended if available). Season with salt and pepper to taste. 
4. Assemble the salad: In a large bowl, combine 2 cups chopped lettuce, 1 chopped cucumber, 2 chopped medium tomatoes, 3 tbsp chopped red onion, the crispy brown rice, and the herbed crispy chickpeas. 
5. Drizzle with the lemony vinaigrette dressing and sprinkle with as much feta cheese as desired. Serve immediately.