For the Salad:
3 cups halved grape tomatoes
2 large English cucumber, diced
2 red bell peppers, seeded & diced
2 large carrots, peeled and thinly sliced into coins
1 large white onion, diced
2 cups rough chopped arugula
6 large cloves garlic, minced
1/3 cup minced fresh cilantro
1/3 cup minced fresh parsley
1 15-oz can chickpeas, rinsed and drained
For the Dressing:
1/4 cup apple cider vinegar
juice and zest of 3 large lemons (about 1/8 cup)
1/4 cup extra-virgin olive oil
2 tsp cumin
1 tsp cinnamon
1/8 tsp salt
1/8 tsp freshly ground black pepper
For the Salad Topping:
1/4 cup toasted pine nuts
1. In a very large bowl, combine all salad ingredients. Fold to combine.
2. In a small bowl, whisk together all dressing ingredients, pour over salad and fold to combine. Refrigerate for 1 hour before serving to let flavors mingle.
3. To serve, fold the salad to incorporate dressing again. Add half the pine nuts and fold again. Sprinkle remaining pine nuts over top of salad. Serve and enjoy!