In a small saucepan, combine the raisins, vinegar and sugar and bring just to a simmer; remove from heat and 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; regrigerate. Bring to room temperature and fold in the cilantro before serving
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