Place chickpeas in a large container, cover with plenty of cold water, and let soak overnight.
Drain and rinse.
Transfer the chickpeas to a large pot with the bay leaf and garlic clove.
Cover with fresh, cold water, bring to a simmer, and cook partially covered for about 1 hour, or until tender.
Drain well.
Meanwhile, preheat your oven to 425°F / 215°C. On a large sheet pan, toss the diced eggplant and red pepper with 1 Tbsp (15 ml) olive oil, salt, and pepper.
Spread in a single layer and roast for about 20 minutes, stirring once, until tender and lightly browned.
While the other components cook, prepare the couscous.
Combine the Israeli couscous with 4 cups / 950 ml of lightly salted water in a pot.
Bring to a boil, then reduce the heat and simmer uncovered for about 8 minutes, or until tender.
Drain thoroughly, but do not rinse.
Prepare the dressing by whisking together all dressing in a small bowl until well combined.
In a large serving bowl, combine the cooked chickpeas, roasted vegetables, and drained couscous.
Add the sliced olives, parsley, fresh mint, and capers.
Pour the dressing over the top and toss gently to combine everything. This salad can be served warm, at room temperature, or chilled.
In a time crunch? Substitute the dried chickpeas with two 15-ounce cans of chickpeas, rinsed and drained. Simply skip the soaking and boiling step.
