Add EVOO to a sauté pan over high heat. (Save some for dressing the salad.)

Add chickpeas to the pan and roast to char.

Remove chickpeas from the heat, peel them and set them aside in a large mixing bowl.

Blanche fava beans for 3 minutes.

Shock fava beans in an ice bath, peel, and add to mixing bowl.

Thinly slice green almonds, shallots and chili peppers and add to mixing bowl.

Coarsely chop cilantro, spinach, parsley, and basil and to add to mixing bowl

Thinly slice sea bass filet and toss into mixing bowl

Season salad with lemon, salt, the rest of the EVOO, and black peppercorn

On a separate plate, create a base of Greek yogurt to plate salad on.

Spread the mixed salad on yogurt bed.

NOTE: If you can't source green chickpeas and raw green almonds, substitute with 2 cups canned chickpeas and 1/2 cup toasted almonds.