Wild rice & feta salad

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Good Food

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Recipe by Good Food

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1. Rinse 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.
2. Whisk 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.

Per serving

519 kcalories, protein 20g, carbohydrate 79g, fat 16 g, saturated fat 5g, fibre 4g, salt 1.82 g

'This salad tasted great both warm and chilled. I'm not usually a fan of savoury and sweet combinations, but the cranberries worked really well with the tangy cheese.'

Latest comments and suggestions

• Sarah

  28 January 2008

  Sarah rated and commented on this recipe

  

  My husband loved this salad. I prefered it without the dressing. The second time I made it I left out the chick peas and added chopped red pepper. It was good for a packed lunch with wholemeal pitta bread.

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• Lucy

  06 February 2008

  Lucy commented on this recipe

  Made this for my lunch today and was very tasty, loved the sweetness of the cranberries, although rather garlicky. I used mixed beans rather than just chickpeas, might add olives next time as well.

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• Rebecca

  24 August 2008

  Rebecca rated and commented on this recipe

  

  I made this as a salad to accompany a barbecue. It was fantastic! I would definitely make this again.

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• Kirsten

  01 October 2008

  Kirsten commented on this recipe

  Loved this. Kept for lunch for a couple of days. To be honest, I think I preferred it without the feta cheese, of which I am normally a huge fan. Awesome recipe! It looks very pretty too; great colours from the cranberrys, red onions, and fresh parsley.

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Ingredients

• 250g basmati and wild rice
• 400g can chickpeas , drained
• 100g pack dried cranberries
• 1 red onion , sliced
• 1 garlic clove , crushed
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 200g pack reduced-fat feta cheese
• handful flat-leaf parsley , roughly chopped

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 5 mins

Cook 25 mins

Ingredients

• 250g basmati and wild rice
• 400g can chickpeas , drained
• 100g pack dried cranberries
• 1 red onion , sliced
• 1 garlic clove , crushed
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 200g pack reduced-fat feta cheese
• handful flat-leaf parsley , roughly chopped

Per serving

519 kcalories, protein 20g, carbohydrate 79g, fat 16 g, saturated fat 5g, fibre 4g, salt 1.82 g

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