Prep: 1. Slice carrots into thin coins (on a mandolin if you have it). 2. Chop dried apricots into quarters. 3. For dressing, whisk cumin, olive oil, 2 tablespoons lemon juice, honey, salt, and cayenne. 4. Drain and rinse chickpeas. Make: 1. Toss chickpeas and carrots with a pinch of salt and a good dousing of dressing, as the chickpeas tend to soak it up. 2. When ready to serve, add dried apricots, cilantro, and sliced almonds. Salt and dress to taste.