Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: Drain and rinse chickpeas thoroughly. Pat them very dry with a clean kitchen towel.
Step 3: In a medium bowl, toss dried chickpeas with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
Step 4: Spread seasoned chickpeas in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring halfway, until golden brown and crispy.
Step 5: While chickpeas roast, bring vegetable broth (or water) to a boil in a medium saucepan.
Step 6: Remove from heat, stir in couscous, cover, and let sit for 5 minutes. Do not lift the lid.
Step 7: After 5 minutes, remove lid and fluff couscous with a fork to separate the grains.
Step 8: In a large mixing bowl, combine fluffy couscous, diced cucumber, halved cherry tomatoes, thinly sliced red onion, and crumbled feta (if using).
Step 9: In a small bowl, whisk together lemon juice, 3 tablespoons extra virgin olive oil, chopped parsley, chopped mint, dried oregano, and salt and pepper to taste for the dressing.
Step 10: Pour the dressing over the couscous mixture. Toss gently to ensure all ingredients are well coated.
Step 11: Carefully fold in the crispy roasted chickpeas just before serving to maintain their crunch.
Step 12: Taste and adjust seasonings as needed. Serve immediately or chill for at least 30 minutes for optimal flavor.