Advertisement

Ingredients

  • 250g basmati and wild rice
  • 400g chickpeas, tinned
  • 100g dried cranberries
  • 1 red onion, sliced
  • 1 clove garlic, crushed
  • 2 tbsp lemon juice
  • 200g feta
  • a handful parsley, chopped

Method

  • STEP 1

    Rinse 250g basmati and wild rice, then cook following pack instructions, adding a 400g tin of chickpeas for the final 4 minutes. Stir in 100g dried cranberries and 1 sliced red onion.

  • STEP 2

    Whisk together 1 crushed clove of garlic, 3 tbsp olive oil, 2 tbsp lemon juice and seasoning. Toss with the rice mixture, then pile onto a large serving plate.
    Crumble over 200g feta, then scatter with a handful of chopped parsley.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement