Pre heat oven to 450 degrees. Line a rimmed sheet pan with parchment paper. Set aside. In a small bowl, combine chick peas with 2 TBSP olive oil, garlic salt and pepper. Spread chick peas onto the baking sheet and roast for 30 minutes or until dark golden brown. Set aside to cool completely.

In a small sauce pan combine sherry vinegar with sugar. Cook on medium high heat until sugar is dissolved. Add in shallots and cook for 1 minute on low. Remove from heat and cover. Let rest for 30 minutes. Drain liquid and set shallots aside.

Prepare couscous by toasting it in 1 TBSP of olive oil in a medium sauce pan. Stir constantly to prevent sticking. Add in water according to instructions on box. Cook 8-10 minutes until couscous is plump and tender. Fluff couscous with a fork- do not use a spoon.

In a large salad bowl, combine with a whisk 3 TBSP olive oil, lemon juice, maple syrup, Dijon mustard and pepper flakes. Gently stir in warm couscous and toss until combined.

Add to couscous, spinach and arugula and mint, shallots, chick peas, raisins, thawed peas, pistachios and toss. Gently top with pomegranate arils, avocado and crumbled feta and serve. Serves 4-6.