1. Start by bringing 1 1/4 cups of water to a boil in a medium saucepan. Remove from heat, stir in the couscous, cover, and let it sit for about 5 minutes. Fluff with a fork and set aside.
2. In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, and Kalamata olives.
3. In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper. Pour this dressing over the chickpea mixture and toss to combine.
4. Add the couscous to the salad bowl and gently mix everything together until well combined.
5. Fold in the crumbled feta cheese, parsley, and mint. Give it a taste and adjust the seasoning if needed.
6. Serve immediately, or let it chill in the refrigerator for a couple of hours if you prefer it cold.

When I make this salad, I often let the kids help with washing the veggies and mixing the ingredients. It’s a little messy, sure, but those are the moments I cherish most. Plus, it’s a great way to get them involved and interested in what they’re eating.