Bean Salad with Lemon Cumin Dressing

Ingredients

• 1 small clove garlic, chopped
• 1 teaspoon kosher salt, divided
• ½ cup extra-virgin olive oil
• ¼ cup lemon juice
• 2 tablespoons ground cumin
• ¼ teaspoon ground cinnamon
• 2 15-ounce cans dark red kidney beans (see Tip), rinsed
• 1 15-ounce can chickpeas, rinsed
• 1 cup finely diced carrot
• 1 ½ cups chopped fresh parsley
• ½ cup chopped fresh mint

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