Preheat oven to 400°F.
Rinse the chickpeas and pat them dry with a paper towel until all the water is absorbed. The drier the beans, the crunchier they will be.
Toss with olive oil and salt and lay them in a single layer on a parchment lined baking sheet.
Roast in the oven for 20-30 minutes or until they are crunchy and golden. About halfway through the cooking time, I jostle them around with a wooden spoon or spatula so they brown evenly.
While the chickpeas are baking, prepare the salad dressing. Add the mustard, lemon juice, lemon zest, salt and pepper to a small bowl and then add the olive oil in a slow steady stream, whisking constantly, until the dressing emulsifies.
Next, prepare the peas. Bring a pot of salted water to a boil. Boil the peas for 6-8 minutes or to desired doneness. Then, strain the peas and transfer them to a bowl of ice water to halt the cooking process.
When the chickpeas are done, remove them from the oven and toss with the ground rosemary while they are still warm. Set aside and allow to cool while you assemble the salad.
Add the mixed greens to a salad bowl, drizzle the dressing over the top and toss. Then, top with the prosciutto, peas and roasted chickpeas. Enjoy!
