Chickpea Salad with Celery, Golden Raisins and Lemon

• 1 cup dried chickpeas (about 5 ounces), soaked overnight and drained (see Note)
• 1/2 cup golden raisins
• 1/2 cup dry white wine
• 1 1/2 cups thinly sliced celery, plus 1 cup celery leaves
• 1/3 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• Kosher salt
• Freshly ground pepper
• 1/2 cup flat-leaf parsley leaves

1. In a large saucepan, cover the chickpeas with 4 inches of water.
2. Bring to a boil and simmer over moderate heat, stirring occasionally, until the chickpeas are tender, about 2 hours; drain the chickpeas.
3. Meanwhile, in a small saucepan, combine the raisins and wine and bring to a boil.
4. Remove from the heat, cover and let stand for 30 minutes.
5. Transfer the raisins and wine to a small bowl and refrigerate until chilled, then drain the raisins.
6. Fill a bowl with ice water.
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. Drain and pat dry.
9. In a medium bowl, whisk the olive oil and lemon juice; season with salt and pepper.
10. Add the raisins, celery, celery leaves, parsley and chickpeas.
11. Toss to coat and season with salt and pepper.
12. Transfer the salad to a platter and serve.

chickpeas, golden raisins, white wine, celery, extravirgin olive oil, lemon juice, kosher salt, freshly ground pepper, flatleaf parsley

Taken from www.foodandwine.com/recipes/chickpea-salad-celery-golden-raisins-and-lemon (may not work)