Perfect for a casual get together and great for lunch the next day – if there’s any left!
Prep:5 mins
Serves 4
250g basmati and wild rice400g can chickpea, drained100g pack dried cranberry1 red onion, sliced1 garlic clove, crushed3 tbsp olive oil2 tbsp lemon juice200g pack reduced-fat feta cheesehandful flat-leaf parsley, roughly chopped
STEP 1Rinse the rice. Boil according to the pack instructions, adding the chickpeas for the final 4 mins. Drain and allow to cool a little, then mix through the cranberries and onion.STEP 2Whisk together the garlic, olive oil, lemon juice and seasoning to make a dressing. Toss with the rice mixture, then pile onto a large serving plate. Crumble over the feta, then scatter with parsley. Serve warm or cold.
