Moroccan Bean and Chickpea Salad


A refreshing twist on a tradition bean salad, loaded with fresh herbs. 


What You'll Need:

1 clove garlic, minced
1 tsp sea salt
1/2 c olive oil
juice of 1 lemon
1 tbsp. cumin
1/4 tsp cinnamon

2 cans kidney beans, drained and rinsed
1 can chickpeas, drained and rinsed
1 c diced carrot
1 1/2 c chopped fresh parsley
1/2 c chopped fresh mint


Wisk ingredients from section 1 in a small bowl. Prepare ingredients from section 2. Toss with dressing. The bomb.


Serves 6 as a main, 10 as a side. Recipe modified from an old issue of Eating Well magazine.