Recipe ingredient

• Dressing:
• 1
  tbsp
  cumin seeds
• 0.33
  cup
  / 80 ml extra virgin olive oil
• 2
  tbsps
  fresh lemon juice
• 1
  tbsp
  honey
• 0.5
  tsp
  fine sea salt plus more to taste
• 0.13
  tsp
  cayenne pepper
• 10
  oz
  carrots shredded on a box grater or sliced whisper thin on a mandolin
• 2
  cups
  cooked chickpeas
• 0.67
  cup
  / 100 g dried pluots plums or dates cut into chickpea-sized pieces
• 0.33
  cup
  / 30 g fresh mint torn
• For serving: lots of toasted almond slices dried or fresh rose petals - all optional