In a medium pot, bring 4 cups of salted water to a rolling boil. Add 1 cup of Israeli couscous and a splash of olive oil. Reduce heat to medium and cook for about 10 minutes, until tender. Drain and cool on a baking sheet.

While couscous cools, chop 1 cup of cherry tomatoes and 1 medium cucumber. Finely dice half of a red onion. Spread chopped vegetables on a cutting board.

In a large bowl, combine cooled couscous, tomatoes, cucumbers, onion, and 1 can of chickpeas. Add 0.25 cup of chopped parsley and fresh mint. Gently mix.

In a jar, mix the juice of 1 lemon, 0.25 cup olive oil, and salt to taste. Shake until combined.

Pour dressing over the salad just before serving. Toss until evenly coated.

Serve immediately or let sit for 10-15 minutes to meld flavors.