Pre-heat the oven to 425°F. On a baking sheet, spread the chickpeas and pine nuts in a single layer; roast until the nuts are golden and the chickpeas are warmed, 7-8 minutes.
Meanwhile, in a small bowl, combine the yogurt, garlic and cumin. Stir in one-third of the lemon juice.
In a small saucepan, bring the vegetable broth and 1 tablespoon EVOO to a boil. Turn off the heat and stir in the couscous, dill and chives. Cover and let stand for 5 minutes.
In a serving bowl, combine the chickpeas, pine nuts, cauliflower and parsley and dress with the remaining lemon juice and 2 tablespoons EVOO; season with salt and pepper.
Fluff the couscous with a fork. Spoon onto four plates and top with the salad. Serve with the garlic yogurt and bread.