In a medium skillet, place pine nuts over medium heat. Stir frequently for about 3-5 minutes until they're golden brown and fragrant. Remove from heat and set aside to cool.

Take a bowl and fill it with cool water. Add the frozen peas and allow them to soak for about 5 minutes until softened.

Preheat your oven to 400°F (200°C). Pat dry the chickpeas and toss them in a bowl with olive oil, salt, and pepper. Spread on a baking sheet and roast for 8-10 minutes until crispy.

Trim the ends of the asparagus and cut into bite-sized pieces. In a skillet, heat olive oil and sauté asparagus for about 4 minutes until tender.

In a small bowl, whisk together olive oil, Dijon mustard, lemon zest, lemon juice, shallot, champagne vinegar, salt, and pepper.

On a large platter, lay down a bed of baby salad greens. Arrange the sautéed asparagus, soaked peas, sliced cucumber, radishes, fresh herbs, feta, and roasted chickpeas. Drizzle with dressing and toss gently.