Place all of the ingredients for the chickpeas in a microwave safe bowl. Toss the ingredients together until the chickpeas are coated. 

Microwave the chickpeas on high for 90 seconds. Mix and set aside for later. 

Prepare the couscous. Heat a saucepan over medium/high heat. Add olive oil and lemon juice. 

When the olive oil is fragrant add the couscous and salt to the saucepan and toast for 1 minute. 

Add the water to the pot and stir. Bring to a boil. 

Turn heat to low and cover. Let simmer for 10 minutes or until the couscous has absorbed all the water. The couscous should have a bite. 

Remove from heat and fluff the couscous with a fork. Pour the couscous in a bowl and place it in the refrigerator to cool. 

Meanwhile, place the cucumbers, cherry tomatoes, red onion, lemon juice, balsamic vinegar, lemon zest, feta, and mint to a large salad bowl and toss. 

When the couscous is cooled (about 15-20 minutes), pour the couscous and garbanzo beans (with oil) into the salad bowl.

Toss all the ingredients together until all of the ingredients are combined. 

Salt and pepper to taste and serve immediately or place in the refrigerator to chill.