Garbanzo Carrot Date Salad

INGREDIENTS

6 tbsp

extra-virgin olive oil

1 tsp

cumin

cinnamon

2 15 ounce cans

unsalted garbanzo beans (chickpeas), rinsed and drained

3 cups

shredded carrots

1 cup

jicama, chut into small chunks

1/2 cup

dates, thinly sliced

1 cup

fresh cilantro

1/4 cup

dry-roasted pistachios

1/2 tsp

kosher salt