Chickpea and Raisin Salad

By tjm01

Ingredients

• 1 cup raisins
• 1/4 cup red wine vinegar
• 2 tsp. sugar
• 3 ; 15.5 oz cans chickpeas, rinsed
• 1 cup fresh cilantro or flat leaf parsley leaves
• 4 scallions thinly sliced
• 1/3 cup olive oil
• 1/2 tsp ground cumin
• Kosher salt & black pepper

Preparation

Step 1

In small saucepan, combine the raisins, vinegar and sugar and bring just to a simmer; remove from heat and let cool.
In a large bowl, toss the chickpeas, cilantro, scallions and raisin mixture with the oil, cumin; 1/2 tsp salt and 1/4 tsp pepper.

Make ahead tip: make the salad without the cilantro up to 6 hours in advance, refrigerate. Bring to room temperature and fold in cilantro before serving.