Morrocan Carrot and Chickpea Salad

Name: Morrocan Carrot and Chickpea Salad
Ingredients: 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!)