Chickpea and Raisin Salad

Chickpea and Raisin Salad

A great side dish or a light vegetarian lunch that's packed with protein and fiber
Course Salads & Dressings
Cuisine American
Keyword chickpea raisin salad, cold salad recipes
Servings 12 servings
Calories 236 kcal
Author Adapted from Real Simple


  • 1 cup raisins
  • 1/4 cup balsamic vinegar
  • 1 teaspoon sugar
  • 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 cups Home-Cooked Chickpeas or 3 15 oz cans chickpeas, rinsed and drained
  • 4 scallions thinly sliced
  • 1 cup fresh cilantro or flat-leaf parsley leaves only, chopped


  1. In a small saucepan, combine raisins, vinegar and sugar. Bring to a simmer, then immediately remove from heat and let cool.
  2. In a small bowl, combine oil, cumin, salt and pepper.
  3. In a large bowl, combine chickpeas, scallions, raisin mixture and oil mixture.
  4. If serving immediately, add cilantro/parsley. If making ahead, refrigerate, then bring to room temperature and add cilantro/parsley just before serving.

Recipe Notes

If you want to cut back on the sugar in this recipe, use fewer raisins and/or skip the sugar. Almost all of the carbs, protein, and fiber in this dish are coming from the chickpeas.

If you are watching sodium, you may want to reduce the amount of Kosher salt.