Herby Chickpea Salad with Tomatoes, Cucumbers & Toasted Pine Nuts

In a large bowl, whisk together the honey, white balsamic vinegar, fresh lemon juice, and 1/2 teaspoon kosher salt. Stream in the olive oil, whisking constantly, until emulsified. 
Place the pine nuts in a small skillet and set over low heat on the stovetop. Toast the nuts slowly while you prep the salad, and stir them occasionally. Remove the nuts from the heat when they are lightly browned and smell nutty. 
To the large bowl of dressing, add the chickpeas. Toss the chickpeas with the dressing to coat, then add the tomatoes, cucumber, onion, the 1 teaspoon of kosher salt, the toasted pine nuts, and the herbs. Toss to combine, then taste. Add more kosher salt or flaky sea salt to taste if it tastes under seasoned. Add more lemon or vinegar if you are looking for more acidity/bite. 
Transfer to a serving bowl or transfer to storage vessels and store in the fridge for 1 to 2 days. Note: It won’t go bad after 2 days, but it does begin to tire after 2 days.