Moroccan Couscous (or Farro) Salad with Chickpeas and Dates - The Scramble

Ingredients

• 8 oz. Israeli or pearled couscous (use wheat or gluten-free, if needed), (or use farro for a whole grain option)
• 15 oz. canned chickpeas (garbanzo beans)(or use 1 1/2 cups home-cooked chickpeas for every 15 oz. can), (drained and rinsed)
• 2 carrots (quartered lengthwise and sliced)
• 1/4 cup sliced almonds (lightly toasted)
• 4 dried dates (halved and chopped)
• 1 1/2 cups cooked and diced chicken breast (optional)
• 1/4 cup fresh mint (coarsely chopped)
• 1/2 - 1 lemon (to taste, juice only, about 1/4 cup)
• 2 Tbsp. extra virgin olive oil
• 1/4 tsp. salt
• 1/4 tsp. ground cumin
• 1 tsp. honey
• 1/2 cup crumbled feta cheese (optional)