Chickpea Salad with Celery, Golden Raisins and Lemon

1. 1

   In a large saucepan, cover the chickpeas with 4 inches of water.

2. 2

   Bring to a boil and simmer over moderate heat, stirring occasionally, until the chickpeas are tender, about 2 hours; drain the chickpeas.

3. 3

   Meanwhile, in a small saucepan, combine the raisins and wine and bring to a boil.

4. 4

   Remove from the heat, cover and let stand for 30 minutes.

5. 5

   Transfer the raisins and wine to a small bowl and refrigerate until chilled, then drain the raisins.

6. 6

   Fill a bowl with ice water.

7. 7

   In a medium saucepan of salted boiling water, blanch the sliced celery for 30 seconds, then transfer to the ice bath to stop the cooking.

8. 8

   Drain and pat dry.

9. 9

   In a medium bowl, whisk the olive oil and lemon juice; season with salt and pepper.

10. 10

    Add the raisins, celery, celery leaves, parsley and chickpeas.

11. 11

    Toss to coat and season with salt and pepper.

12. 12

    Transfer the salad to a platter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.