Drain and rinse chickpeas in a colander/strainer.

Place chickpeas on prepared baking sheet and toss with 2 tsp. olive oil, piri piri seasoning (to taste), and a pinch of salt.

Roast in hot oven until desired crispiness is achieved, 18-22 minutes.

Carefully remove from oven.

While chickpeas roast, continue recipe.

Once water is boiling, add couscous and cook until water is absorbed and couscous is tender, 7-8 minutes.

Remove from burner. Drain in another colander/strainer and rinse with cold water until cool.

Transfer to a mixing bowl and set aside.

While couscous cooks, continue recipe.

Halve cucumber and peel one half. Cut peeled half into 1/4'' dice and cut non-peeled half into 1/4" slices on an angle. Keep diced cucumbers and sliced cucumbers separate.

Core tomato and cut into 1/4'' dice.

Add dressing, diced cucumbers, tomatoes, cheese, and a pinch of salt to bowl with couscous and stir to combine. Set aside.

In another mixing bowl, combine pesto and hummus. Set aside.

In another mixing bowl, combine sour cream, lemon juice, and half the buttermilk-dill seasoning (remaining is yours to use as you please!). Set aside.

Plate dish as pictured on front of card, topping pesto hummus with roasted chickpeas and garnishing couscous salad and chickpeas with buttermilk-dill crema. Serve sliced cucumbers on the side for dipping in hummus and crema. Bon appétit!