Bring a pot of water to a boil. Add the peas and blanch for 2 minutes until bright green and just tender.
Immediately drain the peas and transfer to an ice bath to stop the cooking process. Once cool, drain thoroughly and pat dry with paper towels.
In a large bowl, combine the blanched peas, diced red onion, cucumber, and chopped mint.
In a small bowl, whisk together lemon juice, olive oil, salt, pepper, and honey (if using) until well emulsified.
Pour the dressing over the salad and gently toss to coat all ingredients evenly.
If using optional ingredients like feta cheese or pine nuts, fold them in gently just before serving.
Taste and adjust seasonings as needed. Serve immediately or refrigerate for up to 2 hours before serving.
