Moroccan Kidney Bean and Chickpea Salad

1 small garlic clove, chopped
1 tsp. salt, divided
1/2 olive oil
1/4 cup lemon juice
2 tsp. cumin
1/4 tsp. cinnamon
2 (15 oz.) cans dark red kidney beans, rinsed
15 oz. can chickpeas/ garbanzo beans
1 cup finely diced carrot
1 1/2 cups chopped fresh parsley
1/2 cup chopped fresh mint (optional)

Sprinkle garlic with 1/2 tsp. salt and mash with the side of a fork to form a paste. Scrape the paste into a large bowl. Add the remaining 1/2 tsp. 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. If making ahead, add mint just before serving. Serve with couscous or quinoa.

Recipe from Laura.