Moroccan Bean Salad

• 1/3 cup Kraft Creamy Cucumber Dressing
• 1 tsp. ground cumin
• 1/2 tsp. ground cinnamon
• 2 cans (19 fl oz / 540 mL) chickpeas (garbanzo beans), drained and rinsed
• 1 cup raisins
• 1/2 cup slivered almonds, toasted

1. Combine dressing, cumin and cinnamon in small bowl.
2. Add chickpeas and raisins; toss to coat.
3. Sprinkle with almonds.
4. Refrigerate for 30 minutes to allow flavours to blend.

cucumber dressing, ground cumin, ground cinnamon, raisins, slivered almonds

Taken from www.kraftrecipes.com/recipes/moroccan-bean-salad-89118.aspx (may not work)