Vegan Couscous Salad

0 Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
1 Toss the chickpeas in olive oil, paprika, salt and pepper. Transfer to the prepared baking sheet.
2 Roast the chickpeas for 20 to 30 minutes, or until golden brown and crispy. 
3 While the chickpeas are roasting, add vegetable broth and water to a medium saucepan and bring to a boil. 
4 Add the couscous and salt to the saucepan, return to a boil then reduce heat to a simmer. Cover and cook until tender, about 15 minutes, stirring occasionally.
5 In a small bowl, whisk together all of the ingredients for the lemon vinaigrette. 
6 In large bowl, combine cooked couscous, roasted chickpeas, sliced cucumbers, cherry tomatoes, spinach & arugula mix, and vegan feta. 
7 Drizzle with the lemon vinaigrette and lightly toss once more, or serve the dressing on the side. Serve immediately and enjoy.