Directions

1. Make the dressing: In a small bowl, whisk together the lemon zest, lemon juice, shallot, maple syrup, Dijon mustard, salt, pepper, and olive oil. Whisk until smooth and creamy, then set aside.
2. Prep an ice bath: Fill a large bowl with ice water and set it aside on the counter.
3. Blanch the vegetables: Bring a large pot of salted water to a boil over medium-high heat. Cut the asparagus into 2-inch pieces and add them to the boiling water. Cook for 2 minutes, or until just tender. Stir in the peas and cook for a few seconds, until bright green. Use a slotted spoon to transfer the asparagus and peas to the ice water to cool completely.
4. Cook the pasta: Bring the same pot of water back to a boil. Add another pinch of salt and cook the pasta according to package directions. Drain thoroughly and transfer to a large mixing bowl.
5. Toss with chickpeas and dressing: Add the chickpeas to the warm pasta and toss with two-thirds of the lemon dressing until evenly coated.
6. Assemble the salad: Drain the asparagus and peas well and add them to the bowl with the pasta. Add the green onions, radishes, parsley, remaining dressing, and a pinch of salt and pepper. Toss gently to combine.
7. Taste and adjust: Taste the salad and adjust seasoning as needed—more salt, pepper, lemon juice, or herbs, if desired.
8. Finish with feta (optional): Top with crumbled feta for a creamy, tangy finish.