In a food processor or blender, puree the peas, soy milk, lemon juice, garlic, mint, basil, salt, and pepper. Chill.
In a bowl, combine the fennel, cucumber, scallions, carrots, and greens. Toss the dressing with the salad. Sprinkle the soy sprouts and soy nuts over the salad. Serve immediately.
Recipe courtesy of Patricia Greenberg