Greek-Style Picnic Salad

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2 cups uncooked white rice

1 cup boiling water

3/4 cup sun-dried tomatoes, packed without oil

1 1/2 tablespoons olive oil, divided

8 cups bagged prewashed spinach (about 8 ounces)

2 garlic cloves, minced

2 cups (8 ounces) reduced-fat feta cheese, crumbled

1/4 cup chopped pitted kalamata olives

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained

3 tablespoons pine nuts, toasted

10 lemon wedges (optional)

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