Place the cilantro, mint, parsley, coconut milk, oil, tahini, lemon juice and vinegar into a blender. Cover and blend until smooth.
Drain and rinse chickpeas and pat dry. Toss chickpeas with chili powder.
In a large mixing bowl toss spinach with cucumber, chickpeas, cooked couscous, radishes and dressing. Garnish with a handful of additional mint leaves and serve. Leftover dressing can be stored in the fridge for 5 days.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.