Place sliced onion in a shallow bowl and cover with rice vinegar. Set aside.
To soften and plump the raisins, place in a bowl and cover with water. Set aside.
In a mixing bowl whisk together the mayonnaise, maple syrup, lemon juice, 2 tsp curry powder, garlic powder, onion powder, and salt. Taste, and add more curry powder, if desired (remember, it will taste more subdued once chickpeas and veggies are added).
Drain the raisins and add them to the bowl along with the chickpeas, pepper, and carrot. Stir to combine and distribute the dressing. Use a fork to mash some of the chickpeas (as many as you like). Taste again, and season with salt and pepper, if desired.
Drain the onion. Serve as a garnish, or dice it and fold into the chickpea salad.
Serve chickpea salad, or refrigerate until ready to use.
Store leftover chickpea salad in the refrigerator for up to 4 days.Freezing not recommended.