Directions

1. Pre-heat the oven to 350°. Toss drained chickpeas with 1 tablespoon of olive oil, season with salt and spread onto a parchment-lined sheet tray. Bake until crunchy, about 20 minutes.
2. Toss the cherry tomatoes in another tablespoon of olive oil and place on a separate parchment-lined sheet tray. Insert into the oven five minutes after the chickpeas, baking them for 15 minutes, or until the tomatoes look like they are beginning to collapse. Remove both trays from oven and let cool.
3. While chickpeas and tomatoes are baking, bring a pot of well-salted water to a boil. Add the couscous to the boiling water and cook until tender, about 10 minutes. Drain and set aside to cool.
4. To make the dressing, put all ingredients into a blender and blend until smooth.
5. Compose the salad by dividing the couscous, roasted tomatoes, and arugula into 4 bowls and dress each bowl with about ¾ cups of the yogurt dressing, or to your liking. Garnish the bowls with cucumbers, feta, chickpeas, and pomegranate. Sprinkle sumac over each bowl and serve.