Soak chickpeas overnight in plenty of water, with a splash of apple cider vinegar. Place drained and rinsed chickpeas in a pot and cover liberally with water, bring to a boil, reduce to simmer. Check chickpeas for doneness after 45 minutes, but they could take 60+ minutes in total. You will know they are cooked if they are no longer chalky / dry-tasting but moist, tender, and creamy. It's easier to undercook them than overcook them!
While the chickpeas are simmering, make the dressing by placing all ingredients in a jar with a tight fitting lid and shake vigorously to combine.
Finely dice red onion – the salad is best if all the ingredients are about the same size. If using raisins, chop them roughly to make them a bit smaller, and do the same with the capers if they are large.
When the chickpeas are cooked, remove from heat, drain and place under cold running water to stop the cooking process. Once cooled slightly but still a little warm, place chickpeas in a large serving bowl and toss with dressing. Add other onion, capers, and currants. If using other add-ins such as herbs, greens, or cheese, wait until just before serving. Otherwise, this salad can hang out in the fridge for several days - I think it just gets better and better!
