Morrocan Carrot and Chickpea Salad

INGREDIENTS

• Dressing:
• 1 tablespoon cumin seeds
• 1/3 cup / 80 ml extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/8 teaspoon cayenne pepper
• 10 ounces carrots, shredded on a box grater or sliced whisper thin on a mandolin
• 2 cups cooked chickpeas (or one 15- ounce can, drained and rinsed)
• 2/3 cup / 100 g dried pluots, plums, or dates cut into chickpea-sized pieces
• 1/3 cup / 30 g fresh mint, torn
• For serving: lots of toasted almond slices, dried or fresh rose petals - all optional (but great additions!)