Chickpea and Raisin Salad

I adapted this recipe from one I found in Real Simple. I used 2 cans of chickpeas instead of 3, golden raisin because that’s what I had on hand, and most of a chopped sweet onion left over from a chicken curry, so I used only 2 scallions instead of 4. And it was the best salad ever. I’ll definitely be making it again, and I might even go out of my way to put a sweet onion in it! Try it, you won’t be sorry.

1 cup raisins
¼ cup red wine vinegar
2 tsp brown sugar
2 (15.5-oz) cans chickpeas, rinsed
1 cup fresh cilantro or flat-leaf parsley leaves
2 scallions, thinly sliced
1 sweet onion, sliced, soaked in cold water for a few hours, then chopped
1/3 cup olive oil
½ tsp ground cumin
kosher salt and black pepper

In a 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, onion, scallions, and raisin mixture with the oil, cumin, ½ tsp salt, and ¼ tsppepper.