The more and more varied the greenery, the better.
Pour hot water over the raisins for 5 minutes to make them soft.
I always boil chickpeas by the kilogram and then freeze them in portions, so the cooking time is without taking into account the cooking.
Fry the chickpeas on a spoonful of oil with the addition of spices.
Spice any-which is a good choice. I had a pinch of paprika, turmeric, and hot pepper. Fry for about 5 minutes and allow to cool.
Carefully mix the salad with raisins and chickpeas. Sprinkle with oil and vinegar, salt to taste. I had some more balsamic.