1-First, in a large bowl, whisk together the honey, white balsamic vinegar, lemon juice, and 1/2 teaspoon kosher salt until well combined.

2-Slowly whisk in the extra-virgin olive oil until the mixture emulsifies, creating a smooth dressing.

3-Toast the pine nuts in a skillet over low heat, stirring often until they are lightly browned and fragrant for added crunch and flavor.

4-Add the chickpeas to the dressing and toss gently to coat them evenly.

5-Then, mix in the cherry tomatoes, cucumber, red onion, 1 teaspoon kosher salt, toasted pine nuts, chives, and parsley.

6-Toss all the ingredients together to combine, then taste and adjust the seasoning with more salt or lemon juice if needed.

7-Finally, transfer the salad to a serving dish or storage containers and refrigerate for 1 to 2 days to let the flavors meld.