Prepare whole wheat pearl couscous as directed and set aside to cool.

Preheat oven to 425 degrees; spread chickpeas on a rimmed baking sheet and drizzle with oil and all-purpose seasoning. Roast chickpeas in the oven for 17 minutes, remove and set aside to cool.

In a large bowl, combine 2 Tbsp. of olive oil with toasted sesame oil, apple cider vinegar, parsley, chives, and minced red onion. Stir together well and then fold in the cooled couscous and roasted chickpeas.

Squeeze the juice of half a lemon over the salad and season to taste with salt and pepper; serve at room temperature.

**Note: If you make this in advance and chill it in the fridge beforehand, you may need to add extra oil before serving as some will be absorbed in the chilling process.