Bring a large pot of salted water to a boil. Add the chopped asparagus and blanch for about 1 minute. Transfer to ice water.

In a food processor, combine basil leaves, garlic, lemon juice and zest, white wine vinegar, and olive oil. Pulse until smooth.

In a large bowl, combine blanched asparagus and thawed peas. Drizzle half of the dressing over and toss gently. Season with salt and pepper.

On a serving platter, create a bed of salad greens. Layer the asparagus and pea mixture on top, followed by radishes, feta, avocado, pistachios, and chickpeas.

Drizzle remaining dressing over the salad. Season with more salt and pepper. Serve immediately.