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 chives.
Whisk together the garlic oil, 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.
Recipe from Good Food magazine
250g basmati and wild rice
100g pack dried cranberries
1 tbsp chopped chives
1 tbsp garlic infused oil
2 tbsp olive oil
2 tbsp lemon juice
200g pack reduced-fat feta cheese
handful flat-leaf parsley, roughly chopped