Heat the oven to 350°F. Combine the chickpeas, oil, cumin, turmeric, salt, granulated garlic and black pepper. Spray a rimmed baking sheet with cooking spray. Spread the chickpea mixture on the baking sheet. Bake for 40 min. or until the chickpeas are crispy. Let cool. Keep at room temperature.

Whisk the oil, lemon juice, honey, garlic, lemon zest, salt and black pepper in a bowl. Cover and chill. Whisk before serving.

Heat the water in a saucepan over medium-high heat to a boil. Remove from the heat. Stir in the couscous. Cover and let stand for 10 min. Fluff couscous with a fork. Let cool. Chill.

Mix the chilled cooked couscous, baked chickpeas, orange segments, cranberries, blueberries, apricots, grapes, cabbage, pistachios, cheese, basil and mint in a bowl. Add the vinaigrette and toss to coat. Cover and chill before serving. *See recipe note below.