Black Rice Tabbouleh with Chickpeas Feta and Pistachios

Ingredients

• 2 cups vegetable broth or water (add a few pinches of sea salt if using water)
• 1 cup black rice
• juice of one lemon or about 1/3 cup fresh lemon juice
• 1 1/2 teaspoon fine salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon ground sumac (optional)
• 1/2 teaspoon ground cumin
• 1/3 cup extra virgin olive oil
• 3 medium ripe tomatoes (finely chopped)
• 1/2 seedless English cucumber (finely chopped)
• 1/2 large red bell pepper (finely chopped)
• 1/2 medium red onion (finely chopped)
• 1 bunch fresh parsley (finely chopped)
• 2 tablespoons dried mint
• 15 ounce can chickpeas (drained and rinsed)
• 1/2 cup roasted salted pistachios (coarsely chopped)
• 4 to 6 ounces feta cheese (crumbled (omit to keep this vegan))

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