Rainbow Couscous Salad with Chickpeas and Feta

1. Heat a large skillet over medium-high heat and add 1 tablespoon (13 grams) of the olive oil. Add the chickpeas and cook, tossing occasionally, until browned, 10 to 15 minutes. They might start to pop, and that's okay! Season with salt and pepper and remove from the heat to cool slightly.
2. In a large bowl, combine the remaining 4 tablespoons (50 grams) olive oil, the lemon zest and juice, garlic, a good pinch of salt, and a few turns of pepper and whisk vigorously to combine and emulsify. Add the couscous, cucumbers, tomatoes, bell pepper, radishes, onion, most of the parsley, and most of the feta and fold together. Taste and adjust the seasoning as desired. Transfer to a serving bowl (or don't!) and top with the chickpeas, remaining feta, and remaining parsley.

THIS salad is great at any temperature and can be made a day or two in advance. Store it in the refrigerator but let it sit out for a bit before serving, just to take the chill off.