Moroccan kidney bean & chickpea salad

Explore the flavors of Morocco with this zesty kidney bean and chickpea salad. Packed with aromatic spices and fresh ingredients for a delightful culinary experience.

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

Instructions:

1. Combine minced garlic with 1/2 teaspoon of salt and crush using a knife edge or a fork until a paste is formed. Transfer the paste into a spacious bowl. Incorporate the remaining 1/2 teaspoon of salt, oil, lemon juice, cumin, and cinnamon and mix thoroughly. Add kidney beans, chickpeas, chopped carrot, parsley, and mint. Can be served either at room temperature or chilled.

Summary:

• Calories: 2766 kcal
• Fat: 133 g
• Protein: 106 g
• Carbs: 311 g
• Potassium: 4280 mg
• Magnesium: 503 mg