Cherry Tomato Rice Salad - edible Southeastern Massachusetts

Ingredients

• 1 cup uncooked wild rice blend or brown rice
• 2 cups vegetable broth
• 15 ounce can chickpeas or great northern beans
• 8 ounce block of feta cheese (sheep’s milk is the best if you can find it)
• 1 pint cherry tomatoes (halved)
• ¼ cup olive oil
• ¼ cup red wine vinegar
• Salt and pepper
• 1 lemon (optional)