Sprinkle garlic with ½ teaspoon salt and mash with the side of a knife or with a fork to form a paste.
Scrape the paste into a large bowl.
Add the remaining ½ teaspoon salt, oil, lemon juice, cumin and cinnamon and whisk to combine.
Stir in kidney beans, chickpeas, carrot, parsley and mint.
Serve at room temperature or cold.
