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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