Mediterranean Chickpea Salad

Cooking your own chickpeas elevates this recipe from tasty to exceptional. The hot chickpeas soak up all the flavors and taste even better the next day. Golden raisins are a sweet surprise as they match the color of the chickpeas. Serve on a hot day with crusty bread, marinated olives, and Manchego cheese. 

3 1/2 c hot cooked chickpeas

6 Tbsp extra-virgin olive oil

3 Tbsp balsamic vinegar

3/4 tsp Dijon mustard

1/2 tsp salt, more to taste

1/4 tsp pepper, more to taste

3/4 c raisins

1 roasted red pepper, chopped

3 scallions, sliced

1/3 c flat-leaf parsley, minced

Mix oil, vinegar, mustard, salt and pepper. Whisk to combine. Pour over hot chickpeas. Stir to blend. Add remaining ingredients. Let stand at room temperature for several hours or refrigerate overnight. Serve at room temperature.