Blanch the green beans and asparagus. Bring an inch or two of water to boil in a large saucepan. Once boiling, add the green beans; cover the pan and cook for 2 minutes. Add the asparagus and cook for 1-3 more minutes (1-2 minutes if asparagus are skinny). Immediately drain the vegetables into an ice bath (large bowl of ice water). Once the vegetables are cool, drain on clean towels to dry completely.
Slice the vegetables. Once the green beans and asparagus are dried, slice them into 2-inch pieces at an angle. Peel the shallot and slice it crosswise, as thinly as possible. Slice the cherry tomatoes in half.
Toast the almonds. Heat a skillet over medium heat. Add almonds in a single layer, stir frequently, until browned and fragrant, about 5 minutes. Once cool, chop the almonds.
Make the dressing. In a bowl, whisk together the tahini, lemon zest, lemon juice, maple syrup, and salt. Stream in the ice water, 1 tablespoon at a time, and whisk until creamy, fluffy, and desired consistency.
Assemble the Salad: Layer sliced green beans and asparagus into a salad bowl or serving bowl. Top with sliced cherry tomatoes, shallots, chickpeas, chopped almonds, hemp seeds, and chopped herbs. Add the Tahini Dressing and toss well to coat.
Note: The measurements for the salad ingredients are just rough guides. I rarely follow a specific recipe for salads and just eyeball the amounts.