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.
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.