Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Cut the cherry tomatoes in half and place cut-side up on the sheet. Drizzle with olive oil and sprinkle with salt, roast for 30–35 minutes.

While the tomatoes are roasting, bring a pot of salted water to a boil. Add the Israeli couscous and cook according to package instructions, about 9 minutes. Drain the couscous and spread it out to cool.

In a large mixing bowl, combine the olive oil, lemon juice, minced garlic, fresh thyme, salt, and black pepper. Whisk until well blended.

Once the couscous has cooled, add it to the bowl with the dressing. Gently fold in the halved raw and roasted cherry tomatoes, roasted chickpeas, chopped basil, sliced cucumbers, and crumbled feta.

Transfer the salad to a serving platter. Garnish with more thyme and basil, drizzle with olive oil, adjust seasonings, and serve.