Preheat oven to 400 degrees. Line a baking sheet with foil and spray with cooking spray. Place chickpeas in a bowl and toss with seasonings. Spread chickpeas in an even layer over baking sheet and spray well with cooking spray. Bake for 25-30 minutes, tossing about halfway in the cooking time, until they are crisp. Let them cool completely before you add them to the salad.
*Note: To save time you can skip this step and simply add canned chickpeas that have been drained and rinsed to this dish. *
Prepare the pearled couscous mix or quinoa according to package instructions. Let cool and fluff with a fork.
While the couscous or quinoa is cooking, wash and chop the vegetables and toss together in a bowl.
Prepare the dressing by adding all of the dressing ingredients to a mason jar. Seal the jar and shake until combined. (Skip if using pre-made dressing).
TO SERVE AS A SALAD:
Add the prepared couscous to a large bowl and allow to cool. Add in all of the veggies, cooled chickpeas, and any additional toppings if desired. Gently toss together with the dressing and serve within one hour.
TO MEAL PREP:
Divide the dressing evenly into 2 meal prep containers. Divide the couscous evenly among the containers. Next add in equal parts of the chickpeas, chopped veggies, and any additional toppings. Just before eating, add the dressing, stir together, and enjoy!