Cook the pearl couscous according to package directions
Sauté the asparagus until tender
Defrost the frozen peas
Roast the chickpeas
Caramelize the shallot
Chop the parsley and mint
Shred the parmesan cheese
Mince the garlic cloves
In a bowl, whisk together olive oil, lemon zest, lemon juice, and minced garlic
Combine couscous, asparagus, peas, chickpeas, and caramelized shallot in a large bowl
Add chopped parsley, mint, and shredded parmesan
Pour dressing over the salad and toss to combine
Season with sumac and salt to taste
