Moroccan Carrot and Chickpea Salad

Ingredients:

2 teaspoons cumin seed
1/4 cup olive oil
juice of 1 lemon
1 tablespoon honey
salt and cayenne pepper, to taste

2 large carrots, sliced thinly on a mandolin
2 cups chickpeas
5 medjool dates, roughly chopped
1/3 cup mint leaves, roughly chopped
2 tablespoons slivered almonds, toasted
2 tablespoons slivered pistachios, toasted

Combine dressing ingredients and set aside.

Toss carrots, chickpeas, dates, and mint together. Toss with the nuts and dressing before serving.