First, make your roasted chickpeas: in a saucepan, warm 1 tsp of olive oil. Add the chickpeas and turn heat to low. Let cook until browned and crispy, about 10 minutes, tossing occasionally, then sprinkle with salt and red pepper! Set aside.
Now, toast the quinoa. In the same skillet, toast the quinoa over a medium heat until it starts to pop. Set aside.
Assemble your salad: in a large bowl, toss together the spinach/arugula mix, asparagus, cucumbers, and spring peas.
In a small bowl, mix together the lemon juice and remaining olive oil. Season with salt and pepper, then toss with salad mix.
Add chickpeas and quinoa right before serving.