Wild rice & feta salad

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• 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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• A

  12 April 2009

  A commented on this recipe

  I added some peas and sunflower seeds, doubled the recipe which served about 10 people with some baked chicken. It was easy to make and everyone asked for the recipe!

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• little cook babs

  04 May 2009

  little cook babs commented on this recipe

  I made this to accompany a salad with savoury chicken drumsticks for friends I had round. very colourful & the cranberries went well together with the other ingredients. All enjoyed it.

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• John Bennett

  18 June 2010

  John Bennett commented on this recipe

  I used finely chopped tomatoes instead of the chick peas. It was great with the Indian Spiced Barbequed Lamb recipe also from this website. Quick and easy whilst the football was on. All enjoyed and wanted more.

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• Aldine

  28 January 2011

  Aldine rated this recipe

  

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• no more sandwiches

  09 August 2011

  no more sandwiches rated and commented on this recipe

  

  Just tried this salad for a family party - doubled the amounts and added the onion while the rice was still warm which helped avoid onion breath... It was completely delicious and even the kids ate it! Shock! Will definitely add it to my repetoire.

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• Ilovefood123

  08 April 2012

  Ilovefood123 rated and commented on this recipe

  

  Love this salad, served it twice now, once with a cooked ham and once with salmon. Both delicious. Only used half the dressing stated as trying to cut down on fat, still tasted fabulous. Easily doubled. Also cheated on both occasions and used microwave rice, cuts down on cooking time and mess in the kitchen.

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• Saf Thomas

  25 April 2012

  Saf Thomas commented on this recipe

  Made this to serve with Salmon and for next days lunch box, it was absolutely gorgeous. I used half the amount of chickpeas though as I'm not a fan. The Lemon, garlic and cranberries go so well! And it looks amazing in a serving plate.

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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

Preparation 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, sugar 19g, salt 1.82 g

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