Wild rice & feta salad
By Good Food
Perfect for a casual get together and great for lunch the next day – if there’s any left!
- Prep:5 mins
Cook:25 mins
- Serves 4
- Easy
Nutrition per serving
- kcal 519
- fat 16g
- saturates 5g
- carbs 79g
- sugars 19g
- fibre 4g
- protein 20g
- salt 1.82g
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
Method
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.
