Toast the pine nuts in a skillet over medium heat for 3–5 minutes, stirring frequently, until golden brown and fragrant. Set aside to cool.

Soak the frozen peas in cold water for about 5 minutes until bright green and tender. Drain and set aside.

Heat 1 tablespoon of olive oil in a skillet. Add chickpeas, season with salt and pepper, and cook for 8–10 minutes until golden and crispy. Remove from heat to cool.

Sauté chopped asparagus in the same skillet with another tablespoon of olive oil for about 4 minutes until bright green and slightly tender. Season and let cool.

In a small bowl, combine olive oil, Dijon mustard, lemon zest and juice, finely minced shallot, champagne vinegar, salt, and pepper. Whisk until smooth.

In a large salad bowl, layer baby greens, peas, sautéed asparagus, roasted chickpeas, cucumber, radishes, and fresh herbs. Crumble feta on top and drizzle with dressing just before serving.