I have a problem reading recipes. When I look at a recipe, I pay close attention to the ingredients and instructions. If there’s a total execution time, well that’s cool too, but I never really pay close attention to the serving size, unless I need to make enough for a crowd. For some reason my brain assumes that most recipes serve enough for 4 which means Casey and I might have leftovers. I know, it’s stupid.
So when I made this Chickpea & Raisin Salad and went to rinse 3 cans of chickpeas, I got a little nervous. Let me spell this out for you- this recipe serves not just two, but EIGHT people.
Throughout the week, I ate this salad and mixed it up in several different ways and am happy to report that it didn’t bore me one bit. It’s perfect on its own, but tastes wonderful with feta, spinach, cucumbers, and Italian parsley. Throw it in a wrap! Add some to your salad! It would be great with couscous and grilled chicken and I’d even try throwing some carrot shreds in. Basically, it’s extremely versatile, so incredibly simple and can be eaten at any temperature! I think you’ll love the subtle hint of cumin mixed with the sweet juicy raisins. Just remember that this recipe makes a lot and if you want to brighten it up, add more vinegar.
And we’re off!
Gather your ingredients.
Put the vinegar, oil & sugar in a saucepan.
Add in the raisins and let the mixture come up to a simmer. Stop. Set aside. Cool.
Chop up the cilantro & green onion.
Toss it in a bowl with the chickpeas & cumin. STIR.
Now add in your cooled raisins. MIX.
And here it is!
It’s a nice addition to a spinach salad.
Enjoy!
Chickpea & Raisin Salad
Serves 8
(recipe slightly adapted from Real Simple Magazine)
- 1 cup raisins
- 1/2 cup red wine vinegar
- 2 teaspoons sugar
- 3 15.5 oz cans chickpeas, rinsed
- 1 cup fresh cilantro (you can sub with Italian Parsley)
- 4 scallions, thinly sliced
- 1/3 cup olive oil
- 1/2 teaspoon ground cumin
- kosher salt and black pepper
In a small saucepan, combine the raisins, vinegar, oil and sugar and bring to a simmer. Remove from heat and let cool.
In a large bowl, toss the chickpeas, cilantro, scallions, and raisin mixture with cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
