Cook rice according to package directions.

Place cooked rice in a large bowl.

Add drained and rinsed chickpeas to the bowl.

Add sliced or diced cooked chicken to the bowl.

Halve the cherry tomatoes.

Add halved tomatoes to the rice mixture.

Place baby spinach in a separate bowl.

Add boiling water to spinach to wilt the leaves.

Drain the spinach.

Stir wilted spinach into the rice mixture.

In a small bowl, mix pesto and olive oil together.

Pour pesto and olive oil mixture over the rice salad.

Stir well to combine.

Serve immediately.