This lemony chickpea salad is one of the most popular first-course antipasti at Stowell’s Tavolàta. The golden raisins plumped in white wine are sweet and tender.
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Recipe from Food & Wine Best New Chefs All-Star Cookbook
1 cup dried chickpeas (about 5 ounces), soaked overnight and drained (see
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
Freshly ground pepper
1/2 cup flat-leaf parsley leaves
How to Make It
In a large saucepan, cover the chickpeas with 4 inches of water. Bring to a boil and simmer over moderate heat, stirring occasionally, until the chickpeas are tender, about 2 hours; drain the chickpeas.
Meanwhile, in a small saucepan, combine the raisins and wine and bring to a boil. Remove from the heat, cover and let stand for 30 minutes. Transfer the raisins and wine to a small bowl and refrigerate until chilled, then drain the raisins.
Fill a bowl with ice water. 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. Drain and pat dry.
In a medium bowl, whisk the olive oil and lemon juice; season with salt and pepper. Add the raisins, celery, celery leaves, parsley and chickpeas. Toss to coat and season with salt and pepper. Transfer the salad to a platter and serve.
For a shortcut, you can use two 14-ounce cans of chickpeas, rinsed and drained, instead of dried chickpeas; add them in Step 4.
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