Chickpea and Raisin Salad

Community Recipe from


  • 1 cup(s) raisins
  • 1/4 cup(s) red wine vinegar
  • 2 teaspoon(s) sugar
  • 3-15.5 ounce(s) cans chickpeas rinsed
  • 1 cup(s) fresh cilantro
  • 4 scallions thinly sliced
  • 1/3 cup(s) olive oil
  • 1/2 teaspoon(s) ground cumin
  • kosher salt
  • black pepper


  1. In a small saucepan, combine the raisins, vinegar and sugar and bring just to a simmer; remove from heat and cool.

  2. 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.

  3. Make-ahead tip: Make the salad (without the cilantro) up to 6 hours in advance; regrigerate. Bring to room temperature and fold in the cilantro before serving
February 2013

This recipe is a personal recipe added by LynnieM and has not been tested or endorsed by MyRecipes.

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