red wine vinegar
15.5-ounce cans chickpeas, rinsed
fresh cilantro or flat-leaf parsley leaves
scallions, thinly sliced
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, scallions, and raisin mixture with the oil, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.