• Preheat the oven to 375 degrees. Fill a small and a medium saucepan with salted water; place both on high heat and bring to boil.

Prepare chickpeas:

• Blot chickpeas dry with a paper towel, then place on a baking sheet covered with parchment paper.
• Bake for 45 to 60 minutes, or until crunchy throughout, shaking tray halfway through.
• Toss chickpeas with olive oil, lemon zest, garlic powder, and salt and pepper to taste. Set aside.

Prepare Vinaigrette:

• Add lemon juice to a small bowl; combine with minced shallot, balsamic vinegar, garlic, and sugar.
• Slowly whisk in olive oil until vinaigrette is thick; season generously with salt and pepper.

Prepare salad:

• Add eggs to boiling water in small saucepan, then reduce heat to a simmer and cook for 14 minutes.
• Drain eggs, then cover with cold water and ice cubes.
• When cooled, peel and quarter eggs. Set aside.
• Add asparagus to boiling water in medium saucepan, then cook until asparagus turns bright green, about 1 minute.
• Remove asparagus from water with a slotted spoon. Rinse under cold water and set aside.
• After removing asparagus from water, add sugar snap peas, then cook until peas turn bright green, about 1 minute.
• Remove peas with a slotted spoon and rinse under cold water. Slice peas into 1-inch pieces and set aside.
• Add whole potatoes to the boiling water after removing peas; cook until tender when pierced with a knife.
• Drain potatoes and set aside until cool enough to handle, then quarter or halve the potatoes (depending on their size). Set aside.

Assemble salad:

• Divide butter lettuce between 4 bowls.
• Place asparagus, peas, potatoes, artichokes, radishes, and turnips in a large bowl, then mix with vinaigrette. Season with additional salt and pepper, if necessary.
• Top lettuce with vegetables. Divide chickpeas between bowls. Add a quartered hard-boiled egg to each bowl and sprinkle salad with green onions.
• Serve immediately. Enjoy!