Rinse the wild rice in a fine-mesh strainer under cold running water until the water runs clear.

Combine the rinsed rice and water (or stock) in a medium saucepan and bring to a boil over high heat.

Reduce the heat to a low, steady simmer and cover the pot with a tight-fitting lid.

Cook for 45 to 60 minutes, or until the grains are tender and have started to "pop" open.

Drain off any remaining liquid using a colander or strainer.

Rest the rice, covered, for about 10 minutes off the heat to absorb any residual steam. Fluff with a fork before transferring to a large mixing bowl.

Add the cucumber, parsley, mint, red onion, pistachios, chickpeas, lemon juice, olive oil, salt, pepper and feta to the wild rice then fold everything together to incorporate.

Serve immediately or let the salad chill in the fridge a couple hours before serving.

Store salad in an airtight container for up to 5 days in the fridge.