Moroccan Kidney Bean and Chickpea Salad

I love this recipe, it is one of my favorites. It has so much flavor and it's very healthy. This salad keeps very well in the fridge for a few days, very good lunch idea.

Moroccan Kidney Bean and Chickpea salad

1 small garlic clove, chopped

1 tspn salt, divided

½ cup extra-virgin olive oil

¼ cup lemon juice

2 Tspn ground cumin

¼ tspn ground cinnamon

2  15oz. cans dark red kidney beans, rinsed

15oz can chickpeas, rinsed

1 cup finely diced carrot

1 ½ cups chopped fresh parsley

½ cup chopped fresh mint.

Sprinkle garlic with ½ tspn salt and mash with the side of a knife or fork to form a paste.  Scrape the paste into a large bowl.  Add the remaining ½ tspn salt, oil, lemon juice, cumin and cinnamon and whisk to combine.  Stir in the kidney beans, chickpeas, carrot, parsley and mint.  Serve at room temperature or cold.

Serves 10: about 2/3 cup each.

If making ahead, omit mint and cover and refrigerate for up to 8 hours.  Stir in mint just before serving.

Serve with whole wheat couscous, I like to make mine with vegetable or chicken stock.

-Recipe from Mari Noble.