Wild Rice And Chickpea Salad With Ham

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1 1/2 cups wild rice (10 ounces)

Kosher salt

2 1/2 tablespoons fresh lemon juice

2 tablespoons red wine vinegar

2 tablespoons Dijon mustard

1 tablespoon honey

1 teaspoon curry powder

1 teaspoon ground cumin

Pinch of cayenne pepper

1/4 cup extra-virgin olive oil

One 19-ounce can chickpeas, drained and rinsed

1/4 pound smoked ham, diced

4 small scallions, white and light green parts, thinly sliced

1/4 cup golden raisins

Freshly ground pepper

Hot sauce

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