Wild Rice Salad with Edamame

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Rice Salad:

1 cup long-grain wild rice

2 teaspoons kosher salt 

1 teaspoon extra-virgin olive oil 

1/2 cup fresh corn kernels

1/2 cup cooked shelled edamame 

1/2 cup green peas, defrosted from frozen, or fresh 

1/2 cup canned chickpeas, drained 

1/4 cup diced red onion 

Champagne Vinaigrette:

1 clove garlic, minced

1/2 shallot, minced 

1/4 cup champagne vinegar 

2 tablespoons Dijon mustard 

2 tablespoons fresh lemon juice 

2 tablespoons honey 

1/2 teaspoon kosher salt, plus more for seasoning 

1/2 teaspoon freshly ground black pepper, plus more for seasoning 

1/2 cup extra-virgin olive oil