Put your dried chickpeas in a large bowl, cover abundantly with cool water, sprinkle with salt, and let soak for 8+ hours.
Preheat oven to 190°C fan / 210°C (410°F). Drain your chickpeas well, spread them out on a large baking sheet, and bake for 10 minutes at 190°C and then 15 minutes at 170°C.
Coat the chickpeas in olive oil and sprinkle with seasonings of your choice.
Thinly slice the shallot or onion. Add lemon juice, garlic, honey, Dijon mustard, mayonnaise, olive oil, herbs, Parmesan, salt, and pepper to make the dressing.
Assemble the salad by mixing lettuce, pea shoots, and other salad ingredients in a bowl. Pour dressing over and toss. Top with crispy chickpeas and additional toppings as desired.