Garbanzo Bean and Baby Arugula Salad with Cumin Vinaigrette

for the salad

• 1
  16 oz can garbanzos, drained and rinsed
  
  
  
• 8 ounces baby arugula
  
• 1 red bell pepper - chopped small
  
• 1 large carrot, scrubbed and chopped small
  
• 1/2 cup red onion, chopped small
  
• 1/2 cup chopped cilantro
  

for the vinaigrette

• 6 tablespoons extra virgin olive oil
  
• 3 tablespoons red wine vinegar
  
• 1 tablespoon minced shallot
  
• 2 tablespoons ground cumin
  
• salt and pepper to taste
  

1. Add the garbanzo beans to a large bowl and combine them with the small chopped veggies, cilantro and arugula. In a separate bowl, whisk together the ingredients for the vinaigrette and pour the dressing over the salad. Let stand for at least 1/2 hour before eating and enjoy!