Wild rice & feta salad

• basmati and wild rice250g g
• canned chickpeas↗400g g

  drained

• dried cranberries↗100g g
• red onion↗1

  sliced

• garlic clove↗1

  crushed

• olive oil↗3 tbsp tbsp
• lemon juice↗2 tbsp tbsp
• reduced‑fat feta cheese↗200g g
• flat‑leaf parsley↗handful

  roughly chopped

Step-by-step instructions

1. 1

   Rinse the rice. Boil according to the pack instructions, adding the chickpeas for the final 4 minutes. Drain and let cool slightly, then stir in the dried cranberries and sliced red onion.

2. 2

   Whisk together the garlic, olive oil, lemon juice and seasoning to make a dressing. Toss the dressing with the rice mixture, spread onto a large serving platter, crumble the reduced‑fat feta over it and scatter the roughly chopped parsley. Serve warm or cold.