Moroccan Carrot Salad

I apologize, I am about 3 posts behind. School started this week and I have been lazy. But, never fear! I will catch up in the next few days.
On Monday Bob went out for lunch with a friend and I went out for dinner. I was going to just make a PB&J for lunch, but I thought, this is a great time to make a smaller recipe. This recipe, with a few modifications because of what we had in the house, comes from another one of my favorite blogs 101cookbooks.
It was a nice light, fresh lunch. I used canellini beans, because we were out of chickpeas and I didn't realize it, but I definitely think this would be much better with chickpeas, as the recipe suggests. I think it would have a much nicer texture.  I also used prunes, but this would be great with dates. It would probably be good with dried apricots as well, but they might be a little too sweet.
The dressing is fantastic. I would use it on lots of things.

Moroccan Carrot Salad - adapted from 101cookbooks
Dressing:
1 tbs cumin
1/3c extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon agave syrup
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

Salad:
 3 large carrots shredded on a box grater
 one 15- ounce can canellini beans, drained and rinsed (recipe calls for chickpeas. Use chickpeas if you can)
2/3c prunes cut into small pieces
1/3c fresh mint, torn
For serving:
toasted almond slices,  optional

To make the dressing:
In a bowl or jar, whisk together the olive oil, lemon juice, ground cumin, salt, and cayenne pepper. Set aside.
In a medium bowl, combine the carrots, beans, prunes, mint, and almonds, and rose petals (if you're including those as well.) 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.)