Rinse rice,put in bowl, cover with water and let sit on counter overnight.
2
In the morning, drain and rinse the rice; then cover it again with fresh water and put the jar in the fridge. Drain and rinse the rice at least 2x a day until it has bloomed and is tender enough to eat. Drain and rinse the rice and put in large bowl.
3
Whisk the olive oil, mustard, lemon zest, lemon juice and maple syrup together in a small bowl, adding a few pinches of sea salt. Pour half of the dressing over the rice and fold to coat. Stir the peas, chickpeas, carrots and herbs into the rice.
4
In a dry skillet over medium heat, toast the pistachios until golden and fragrant, about 5 minutes. Careful not to burn. Add to salad. Pour remaining dressing over and fold to combine. Serve.
