Wild rice, cranberry and feta salad
- Preparation and cooking time
- Total time
- Easy
- serves 4
Skip to ingredients
- 250g basmati and wild rice
- 400g chickpeastinned
- 100g dried cranberries
- 1 red onionsliced
- 1 clove garliccrushed
- 2 tbsp lemon juice
- 200g feta
- a handful parsleychopped
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
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.
