Start with the crispy chickpeas. Preheat the oven to 425ºF. Drain the chickpeas and pat dry. Then toss with olive oil, spices, salt, and pepper. Roast for 20-30, shaking the pan halfway through. Let them cool and they will continue to crisp.
Make the couscous. Bring broth to a boil and add the couscous. Reduce heat to low, cover, and simmer for 8-10 minutes until broth is absorbed. Drain if necessary and add a squeeze of lemon.
Make the feta dressing. In a jar with a lid you can seal tight, add all the ingredients. Shake for 20 seconds until completely combined. Taste and adjust seasonings as necessary. Add a splash of water if necessary to loosen.
Assemble the salad. In a large bowl combine the arugula, couscous, cucumber, tomatoes, and red onion. Spoon the feta dressing on top and toss. Add the crispy chickpeas on top and a sprinkle of feta just before serving.
