For the chickpeas
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1/2 teaspoon honey
1 tablespoon Dijon mustard
1 (15-oz) can chickpeas, rinsed and drained
3/4 cup finely diced celery (about 2 stalks)
1/2 cup sliced green olives
1/2 cup golden raisins
15 basil leaves, chopped
1/2 cup cubed feta cheese (optional)
1/2 teaspoon ground cumin
Salt and freshly ground pepper, to taste
For the couscous
1 1/4 cups water
1/4 teaspoon salt
1/2 tablespoon olive oil
1 cup instant whole grain couscous
Prepare the dressing by whisking together the olive oil, apple cider vinegar, honey, and mustard in a large bowl.
Add the chickpeas, celery, olives, raisins, basil, feta (if using), cumin, salt, and pepper to the dressing. Toss well, cover, and refrigerate.
Bring water to a boil. Stir in the salt, oil, and couscous. Remove from the heat, cover, and let stand 5 minutes. Fluff the couscous with a fork.
Mix the couscous into the salad. Serve at room temperature or slightly chilled.