Preheat the oven to 200 degrees. Drain the chickpeas. Line a baking tray and add the chickpeas. Cover with 1 tbsp of oil and generously salt. Put in the oven for about 25 minutes until crispy.
Boil 220 ml of vegetable stock, together with the raisins to soften them. Take the pan of the heat, add the couscous, stir well and let it rest with the lid on the pan.
Dice the onion, press the garlic, cube the paprika and courgette. Heat some oil in a pan and add everything. On a medium heat, bake until the veggies go soft, for about 7 minutes.
In the meanwhile, dice the cucumber and vegan feta. Roughly chop the cashew nuts and the parsley.
Add everything to a large bowl, including all the spices. Stir well and enjoy!