For the dressing, toast the cumin seeds in a dry skillet until aromatic and lightly browned, about 1-2 minutes. Transfer to a mortar and pestle and grind.
In a small bowl, combine the cumin seeds, ras el-hanout, olive oil, lemon juice, maple syrup, salt, and red pepper flakes.
In a large bowl, combine the shredded carrots, chickpeas, dried plums, and mint. Mix gently. Add in the vinaigrette, toss until evenly coated. You can serve immediately or cover and refrigerate until ready to eat. Before serving, garnish with the almond slices. Bon appétit!