Chickpea and Raisin Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
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 |
Directions:
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
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