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Chickpea and Raisin Salad

Chickpea and Raisin Salad
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Serves 8| Hands-On Time: | Total Time:



  1. In a small saucepan, combine the raisins, vinegar, and sugar and bring just to a simmer; remove from heat and let cool.
  2. In a large bowl, toss the chickpeas, cilantro, scallions, and raisin mixture with the oil, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
By June, 2011

Nutritional Information

  • Per Serving
  • Calories 237
  • Fat 10g
  • Sat Fat 1g
  • Cholesterol 0mg
  • Sodium 336mg
  • Protein 6g
  • Carbohydrate 31g
  • Sugar 13g
  • Fiber 5g
  • Iron 2mg
  • Calcium 52mg
What does this mean? See Nutrition 101 .

Quick Tip

Make the salad (without the cilantro) up to 6 hours in advance; refrigerate. Bring to room temperature and fold in the cilantro before serving.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.