To make the dressing, first toast the cumin seeds in a dry frying pan until fragrant and lightly browned, it will take only a minute or two.
Let the seeds cool, and grind to a powder with a pestle and mortar.
In a bowl or jar, whisk together the olive oil, lemon juice, honey, ground cumin, salt, and cayenne pepper. Set aside.
In another, medium bowl, combine the carrots, chickpeas, apricots, mint, and almonds. Gently toss until everything is evenly coated. Serve immediately, or cover and refrigerate until ready to serve.
(You can toss this salad, minus the almonds, hours in advance. Remove from the refrigerator 30 minutes before serving.)