1 tsp. cumin
Dash of cinnamon
2 (15-oz.) 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
Combine olive oil, cumin, and cinnamon. Toss together chickpeas, olive oil mixture, carrots, jicama, dates, cilantro, pistachios, and salt. Refrigerate and serve!