• 1½ teaspoons finely grated lemon zest – adds a fresh, citrusy brightness.
• ¼ cup fresh lemon juice – provides tang and balances the richness of the oil.
• ½ small shallot, chopped – brings a mild onion flavor that complements the dressing.
• 2 teaspoons agave nectar or maple syrup – adds subtle sweetness.
• ¾ teaspoon Dijon mustard – gives depth and a gentle tang.
• Sea salt and ground black pepper – to taste.
• ½ cup neutral-flavored oil (like avocado oil) – forms the smooth base of the dressing.

Fresh Vegetables

• ¾ lb asparagus – trimmed and cut into 2-inch pieces.
• 1 cup shelled green peas – fresh or frozen.
• 3 green onions – thinly sliced.
• 6–7 radishes – sliced into half-moons for crunch and color.
• ½ cup flat-leaf parsley leaves – chopped for freshness.

Pasta & Protein

• 1 lb small pasta (mini penne, orzo, small rotini, baby shells, or orecchiette).
• 1½ cups cooked chickpeas (about 1 can) – drained and rinsed.

Optional Add-Ons & Substitutions

• Add a dollop of plain yogurt or vegan mayo for a creamier dressing.
• Include chopped bell peppers or cucumbers for extra crunch.
• Add avocado for creamy richness.
• Use gluten-free pasta for a dietary-friendly version.