Curry Chickpea Salad

For the optional quick-pickled onion:

• ¼ large red onion, sliced thinly
• a few tablespoons rice vinegar

For curry chickpea salad:

• ½ cup golden raisins Also try currants, cranberries, or regular Thompson seedless raisins.
• ½ cup Oil-Free Vegan Aquafaba Mayo Or ⅓ cup other vegan mayo.
• 1 tablespoon maple syrup
• 1 tablespoon fresh lemon juice
• 2 to 3 teaspoons curry powder Start with lesser amount then adjust to taste.
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ⅛ teaspoon Fine sea salt, to taste
• 1 ¾ cups cooked chickpeas Or 1 (15 oz) can chickpeas; the aquafaba liquid can be used to make the oil-free mayo linked above.
• half of a large yellow or red bell pepper, seeded and diced
• 1 medium carrot, peeled and diced
• black pepper