Rinse the rice, peas and lentils. Add them to a saucepan with 4 cups of water. Bring to the boil, reduce heat and gently simmer for 25 minutes until just tender. Drain and rinse well under cold water. Spread out on a tray and refrigerate until required.
Meanwhile, add chorizo to a small frypan with a little oil and cook until crispy. Set aside on paper towel until required.rn
In a large bowl, combine the chilled rice mixture with the tomatoes, olives, chorizo, parsley and spring onions. Whisk together the dressing ingredients and season. Pour over salad and toss well. Arrange in a serving bowl and sprinkle with the crumbled feta.rn
Simply remove chorizo and feta for a vegan alternative.