Chickpea and Goat Cheese Salad


1 cup raisins
¼ cup red wine vinegar
½ cup Goat Cheese, crumbled
3 15.5 ounce cans chickpeas, rinsed
1 Bunch fresh flat leaf parsley, roughly chopped
10 chives, chopped
¼ cup chili oil
1 teaspoon ground cumin
kosher salt and black pepper



  • Toss all ingredients in a large bowl and serve with toasted bread as a side dish or main course.