Prepare the couscous according to package instructions. I recommend substituting a vegan vegetable stock for the amount of water called for.
While the couscous is cooking, add the mint, parsley, lemon juice, salt and pepper to the bowl of a food processor. Pulse a few times to chop the herbs. Then with the food processor running, stream in the olive oil.
In a large bowl, combine the cooked couscous, chickpeas, onion, and carrots. Add the dressing and stir to combine.