Roasted Veggie and Crispy Chickpea Salad

For the spice mixture:

• ¼ teaspoon ground cayenne
• ½ teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon kosher salt

For the dressing:

• 3 tablespoon fresh lemon juice
• 1 garlic clove finely grated or mashed to a paste
• ¼ cup extra virgin olive oil

For the Israeli couscous:

• 3 cups chicken broth
• 1 cup Israeli couscous

For the roasted veggies:

• 2 medium yellow or orange bell peppers or a combination, stems and seeds removed, sliced lengthwise ¼-inch thick
• 2 cups colored cherry tomatoes halved
• 1 large red onion sliced into wedges (leave the root end intact)
• 2 medium jalapenos stem and seeds removed, sliced
• 2 tablespoons extra virgin olive oil
• kosher salt
• freshly ground black pepper

For the crispy chickpeas;

• 1 15-ounce can chickpeas, drained, rinsed and patted dry
• 2 tablespoon extra virgin olive oil
• spice mixture (above)

To finish the salad:

• 1 cup fresh herbs any combination of parsley, cilantro, mint or dill
• 2 tablespoons toasted pine nuts