Preheat oven at 425 F (220 C).
Mix the carrots, onions, and pepper with 2 tablespoons of olive oil. Spread on a pan in one layer and sprinkle with a pinch of kosher salt. Place in the oven and roast for 20-25 minutes tossing them halfway.
In the meantime prepare the couscous or bulgur wheat. Empty of the couscous or bulgur in a bowl and add 1 ¼ cup boiling water or broth if using couscous or 2 cups boiling water if using bulgur. Cover and let it sit (5 minutes for couscous or 15 minutes for bulgur). Drain if needed and fluff up with a fork and set aside.
Prepare the dressing by mixing the olive oil, lemon juice and minced garlic and salt (if not using broth). And set aside.
Assemble the dish by mixing the couscous with the herbs well. Add the dressing and mix. Add the roasted vegetables and chickpeas and toss well.
To serve: Squeeze some lemon juice and serve warm or at room temperature.
Store covered for up to 3 days.