Chickpea and Raisin Salad
Serves 8|
Hands-On Time:
10m
|
Total Time:
15m
Ingredients
- 1 cup raisins
- 1/4 cup red wine vinegar
- 2 teaspoons sugar
- 3 15.5-ounce cans chickpeas, rinsed
- 1 cup fresh cilantro or flat-leaf parsley leaves
- 4 scallions, thinly sliced
- 1/3 cup olive oil
- 1/2 teaspoon ground cumin
- kosher salt and black pepper
Directions
- 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.
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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