Bring 1.5 cups of water or vegetable broth to a boil in a small saucepan. Add a pinch of salt and a teaspoon of olive oil. Once boiling, remove the pan from the heat and stir in the dry couscous. Cover the pan with a tight-fitting lid and let it sit for 5 to 7 minutes.

Remove the lid and use a fork to gently fluff the couscous. Transfer the fluffed couscous to a large mixing bowl and let it cool slightly.

Open the can of chickpeas and pour them into a colander. Rinse them thoroughly under cold running water to remove the canning liquid. Shake the colander well to dry them off before adding them to the mixing bowl with the couscous.

Carefully dice your cucumber, cherry tomatoes, red bell pepper, and red onion. Make sure the pieces are relatively uniform in size.

In a small jar or bowl, combine the extra virgin olive oil, fresh lemon juice, minced garlic, cumin, salt, and pepper. Whisk vigorously until the oil and lemon juice emulsify into a smooth dressing.

Pour the dressing over the couscous, chickpeas, and vegetables. Add the fresh parsley and mint to the bowl.

Use large spoons to toss the Couscous and Chickpea Salad until every ingredient receives an even coating of the dressing. Serve immediately at room temperature or chill in the refrigerator for an hour.